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Chicken Mini Margherita with Pesto Aioli Dipping Sauce



Chickeni Margherita with Pesto Aioli Dipping Sauce

This is what a grown-up finger food looks like. Omaha Steaks Chickeni Margheritas are loaded chicken, mozzarella, tomatoes, garlic and herbs and wrapped in a flaky, buttery pastry. Pair them with this easy homemade pesto aoli and you've got an Italian treat that's impossible to resist.
Prep Time10 mins
Cook Time25 mins
Course: Appetizer
Keyword: Appetizers, Chicken, Finger Foods, Chicken Appetizers, Margherita
Servings: 12 people


  • 1 box Omaha Steaks Chicken Mini Margheritas
  • 1 recipe Pesto Aioli
  • 3 grape tomatoes
  • 1 basil sprig
  • Pesto Aioli
  • 1 cup mayonnaise
  • 2 tsp. chopped garlic
  • 1/4 cup fresh basil pesto
  • 2 T fresh lemon juice
  • 1/2 tsp. sea salt


  • Preheat oven to 400°F. Remove desired number of Chicken Mini Margheritas from packaging. Place crimped side up on lightly oiled, foil-lined baking sheet allowing 1-2 inches between pieces. Heat for 23-25 minutes. Allow to cool 2-3 minutes before serving.
  • While Chicken Mini Margaritas are cooking make the Pesto Aioli using the recipe below.
  • Place the Chicken Mini Margaritas with a dish of the Pesto Aioli.
  • Garnish with some nice grape tomatoes and a fresh basil sprig.

Pesto Aioli

  • In mixing bowl, combine all ingredients and mix well.


Carbohydrates: 12g | Protein: 9g | Fat: 30g | Saturated Fat: 8g | Cholesterol: 8mg | Sodium: 25mg

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