We have a thing about appetizers in our house. We love them. Like, a lot. A lot of times, we’ll do what my kids call a “snacky dinner” and just make a bunch of apps and eat them tapas style. {Don’t even get me started on tapas: a dinner where you can try 6 or 7 different foods?? Sign me up!}
All this means that I get super excited when I find new appetizer recipes to try. And new products to try.
So when I discovered that I Can’t Believe It’s Not Butter!® has a new formula and a ton of recipes to try on their website, I was totally sold.
The new I Can’t Believe It’s Not Butter!® is made with plant-based oils and has 40% fewer calories and 70% less saturated fat than butter. It can be used any way that you use butter — spreading on toast, topping corn on the cob, sauteing vegetables or baking treats like Golden Mini Scones or Blueberry Lemon Mini Muffins.
Or in cooking these delicious little Chicken Scampi Bites.
Seriously, how cute are these? They’re little lemony bites of chicken topped off with grape tomatoes. They’re a yummy one-bite snack that’s easy to pop into your mouth, so they’d be perfect appetizers for parties this holiday.
And they’re super easy to make, which is always a bonus.
Start by melting some I Can’t Believe It’s Not Butter!® in a pan, and add some garlic in there as well. Toss in your chicken, cook until done, and then add in a splash of lemon juice. Take the pan off the heat, stir in some lemon zest and parsley, and skewer your chicken pieces with your tomatoes, and you’re good to go! This recipe would also be crazy good with shrimp instead of chicken!
Chicken Scampi Bites
Ingredients
- 3 Tbsp. I Can't Believe It's Not Butter!® Spread divided
- 2 large cloves garlic minced
- 1/4 tsp. salt
- 1 lb. boneless skinless chicken breasts, cut into 24 pieces
- 1 medium lemon
- 1 Tbsp. chopped fresh parsley leaves
- 24 grape tomatoes
Instructions
- 1. Melt 2 tablespoons I Can't Believe It's Not Butter!® Spread in large nonstick skillet over medium-high heat and cook garlic with salt until fragrant, about 1 minute. Add chicken and cook, stirring occasionally, until chicken is lightly browned and thoroughly cooked, about 7 minutes. Meanwhile, grate 2 teaspoons peel and squeeze 2 teaspoons juice from lemon.
- 2. Add lemon juice to skillet and cook 1 minute. Remove from heat and stir in lemon peel and parsley, tossing chicken until evenly coated.
- 3. Skewer tomatoes and chicken onto toothpicks and arrange on serving plate. Melt remaining 1 tablespoon Spread in same skillet, scraping brown bits from bottom of pan; drizzle over chicken.
Notes
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.
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