Ingredients
1/2 pound boneless skinless chicken breasts, cut into 1/4-inch cubes1/4 teaspoon salt1/4 teaspoon pepper1/2 cup chopped fennel bulb2 teaspoons olive oil1 tablespoon chopped green onion1/2 teaspoon minced fresh rosemary1 medium apple, chopped1/4 cup chopped pecans1 tablespoon minced fresh parsley1 tablespoon lime juice3 heads Belgian endive, separated into leaves1 cup dark chocolate chips1/3 cup seedless blackberry spreadable fruit1/4 cup balsamic vinegar
Preparation
Sprinkle chicken with salt and pepper. In a large skillet, saute chicken and fennel in oil until chicken is no longer pink. Add green onion and rosemary; cook 1 minute longer. Remove from the heat.
In a large bowl combine the apple, pecans, parsley and lime juice. Stir in chicken mixture; spoon into endive leaves.
In a microwave, melt chocolate chips; stir until smooth. Stir in spreadable fruit and vinegar. Drizzle over appetizers.
