prep time
20 minutes
cook time
15 minutes


Make this delicious side dish/ appetizer Cranberry & Chicken Stuffed Bread Cups with Del Monte Mayonnaise, chicken, leftover bread, Del Monte Cranberries, cream, cucumber, and fresh parsley.


½ cup Del Monte Plain Mayonnaise
2 tablespoon cream
1 tablespoon chopped parsley
1 Cup chopped or shredded cooked chicken
1/2 cup fine chopped cucumber
1/3 cup Del Monte Cranberries
- Salt and black pepper to taste
8 slices leftover whole wheat bread
4 tablespoon extra-virgin olive oil


  1. In a large bowl, whisk mayonnaise, cream, and 2 tablespoon of olive oil. Add cranberry, chicken, cucumber, salt, parsley, pepper and mix nicely. Set aside.
  2. Remove the crust from the bread slices. Wrap the bread slices in a moist muslin cloth and set aside for 5 minutes.
  3. Place the bread slices on a clean, dry surface and roll them using a rolling pin. Grease a muffin tray with olive oil or butter.
  4. Press the rolled bread slices into the moulds of the greased muffin tray and bake in a preheated oven at 200°c (400°f) for 15 minutes or till the bread is crisp. Unmould the bread cups and allow to cool for 5 minutes.
  5. Fill the Cranberry stung in the bread cups. You can either serve it at room temperature or heat in the microwave for a minute. Garnish with chopped parsley and olive oil before serving.

Enjoy your meal!

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