Portions:
12
Ingredients
Chicken filling
- 2 cups cooked chicken, finely chopped
- 1/4 cup celery, chopped
- 1/2 cup mayonnaise
- 4 green onions, finely sliced
- Salt and freshly ground pepper
- 1/2 cup green onions, finely sliced
- 24 mini croissants or other small brioche buns
Finishing touch
- Melted butter
- 1/2 cup maple sugar
Method
- In a large bowl, mix the first 6 ingredients of the chicken filling. Refrigerate until ready to use.
- Heat a large non-stick skillet over medium heat.
- Pour maple sugar into a small plate.
- Brush the tops of the mini croissants with melted butter. Press the buttered side into the maple sugar to coat. Place a few croissants at a time, sugar-side down, into the hot skillet. Let caramelize for a few seconds, keeping a close eye to avoid burning. Repeat with remaining croissants. Let cool for about 5 minutes
- Slice the mini croissants in half horizontally.
- Spoon the chicken mixture onto the bottom half of each croissant.
- Top with the caramelized half and serve immediately.
