pie crust
1 Tablespoon butter or margarine
2 small onions, sliced
1 to 2 Tablespoons balsalmic vinegar
2 chicken breasts, cooked and shredded
1/2 cup bleu cheese or gorgonzola
1/4 cup parmesan (optional)
Caramelize onions by melting butter or margarine in skillet, adding onions and cooking on medium heat until transparent. Reduce heat to low and let onions cook for a good half hour, stirring occasionally. When onions have turned golden (but not charred), add balsalmic vinegar and let cook another ten minutes.
Preheat oven to 350 degrees.
While onions are caramelizing, lay a pie crust across a flat dish or cookie sheet and cover with shredded chicken, leaving a 1 to 2 inch border around edge of crust.
Scatter onions over shredded chicken. Top with bleu cheese or gorgonzola. Then sprinkle parmesan over the top.
Fold the edges up in pleats around the circumference of the galette.
Bake for about 20 minutes, or until pie crust and cheese start turning golden brown.
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