
Maple-Glazed Chicken Mini Croissants
Recipes with Maple Syrup / Sandwiches / Starters

Metric
Imperial
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
- Salt and freshly ground pepper, to taste
- 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.
The Quebec Maple Syrup Producers is not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.