Sutton Hoo Chicken Caesar chicory boats

Impress your family and friends this Christmas with these lovely chicken Caesar chicory boats. Ideal as finger food for the festive season parties and great as a light starter for Christmas and Boxing Day lunches.

Ingredients

2 red chicory, these are lovely and festive for Christmas, but if you can’t find them then the pale green ones work just as well.

1 pack of Sutton Hoo Chicken mini fillets

2 tbsp of good mayonnaise

Dash of Worcestershire sauce

Squeeze of lemon

5 drained anchovy fillets, very finely chopped

1 tbsp of finely grated parmesan cheese

20 parmesan shavings for garnish. These are best done with a potato peeler.

A dash of  oil to cook the chicken

Method

For the chicory boats

Slice the end off the chicory so that you can start to peel the leaves away. You want to get 20 similar sized leaves for your canapés. You may want to use the smaller leaves that are towards the centre of the bulb.

Wash gently and leave ready to fill.

For the chicken Caesar.

Flavour the mayonnaise with Worcestershire sauce, then add in anchovies, parmesan and lemon juice.

Cut the mini Sutton Hoo Chicken fillets into very small cubes and pan fry on a medium heat for 5 minutes until cooked through.

Leave to cool and then add to the mayonnaise

With a teaspoon gently place the chicken mayonnaise into the chicory leaves.

Finish off the canapes by garnishing with a shaving of parmesan.