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16 servings, 2 filled leaves each
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Prepare recipe as directed, substituting 16 mini pitas, cut in half, for the endive leaves, and filling each pita half with 1 Tbsp. chicken mixture before topping with the sour cream.
Prepare recipe as directed, but do not top with sour cream. Arrange filled endive leaves in single layer on platter. Refrigerate up to 2 hours. Top with sour cream just before serving.
Omit sour cream. Serve chicken mixture with your favorite crackers instead of the endive leaves.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
This was a nice looking appetizer but very bland. I would put more curry some cayenne, pepper and salt
I would make it again
They were gone in a flash at our tennis party. All the players were asking for the recipe. A huge hit and easy recipe.