Not Too Spicy Chicken Lasagna Petals with White Beans and Spinach- My Winning Recipe from Paul Deen's Contest
Imagine my surprise, as I saw this photo come across my Facebook feed early this week... from Paula Deen.
Excited. Proud. Honored... are just a few of the things I felt. I won week 3- Amazing Chicken Appetizers. And omgoodness, did I tell you it's signed by Paula Deen?! I'm such a fan.
So, a few weeks ago, I noticed on Paula Deen's Facebook page that she was teaming up with Springer Mountain Farms (which by the way, I'm so impressed with how they raise their chickens... plus they're located in our Blue Ridge Mountains) for a four-week contest. Each week was based on a different theme using chicken. And the next week was appetizers... I couldn't wait to come up with a (hopefully) winning dish and got to work quick... cooking and photographing.
I wanted to create something that was simple enough that just about anyone could cook it, but special enough that you could serve it for any occasion.
These Not Too Spicy Chicken Lasagna Petals with White Beans and Spinach use many of the ingredients found in your pantry, plus a rotisserie chicken. Quick to prepare, these delicious appetizers use wonton wrappers instead of lasagna noodles, a huge time-saver in my book... plus far fewer dishes. Then, mix in freshness from the spinach and tomatoes, a touch of heat from the creole seasonings, and a unique blend of textures with the addition of chicken and white beans...and yes, I believe this dish is a hit.
I hope you enjoy them as much as did in my home.