Baby Shower Tea

One of my beloved friends had her 7th baby recently and we showered her and her new son with a Tea. My contributions to the food table were Chicken Salad Croissants and Olive and Asiago Cheese Bruschetta. I find that poaching the chicken breasts in a broth infused with herbs produces a delicious and moist chicken.

Chicken Salad Croissants

To poach the chicken breasts:
3 boneless, skinless chicken breasts
3 cups water
1 t. onion powder
1 t. garlic powder
1/2 t. salt

Place the water, onion and garlic powders and salt in a medium sized pot; bring to a boil and simmer. Arrange the chicken breasts in a single layer in the hot, seasoned water. Cover and simmer for 15-20 minutes or until done. Remove the chicken and place in a shallow bowl to cool. When the chicken has cooled about 20 minutes and are warm to the touch, slice the chicken into small cubes and place in a large bowl.

To make the chicken salad mixture:
1 T. Penzeys Sunny Paris seasoning (available online)
1/2 t. sugar
1/3 c. dried cranberries or pomegranate seeds
1 c. lowfat Greek yogurt
1/2 c. mayonnaise
1/4 c. chopped, toasted pecans, optional

In a small bowl, add the Sunny Paris seasoning, sugar and dried cranberries or pomegranate seeds to the Greek yogurt and mayonnaise. Stir until well blended. Add this mixture to the diced chicken. Mix and fold until the yogurt-mayonnaise is fully incorporated into the chicken. As a rule of thumb, I use a 2-to-1 ratio of the Greek yogurt to mayonnaise. If the chicken salad is a bit stiff and dry, add enough Greek yogurt and mayonnaise until the chicken salad is moist but not wet. If desired, add the toasted pecans and mix well.

Slice the croissant in half, lengthwise. Toast in a 350F oven for 10 minutes. Remove and cool completely. Fill each croissant with 1-2 T. of chicken salad and assemble on your party tray!


Olive and Asiago Cheese Bruschetta
1 loaf Italian bread or French baguette, sliced
1 large bar (8 oz.) Neufchatel cheese (low fat cream cheese)
1/4 sundried tomatoes, diced
1/3 c. grated Asiago cheese
1 small can black olives, sliced

Preheat oven to 350F. Arrange the bread slices on a cookie sheet and toast both sides until light, golden brown; approximately 5-7 minutes each side.

In a medium bowl, mix the Neufchatel cheese, diced sundried tomato, and Asiago cheese until well blended. Spread each toasted slice of bread with the cheese mixture and top with olives.