Instructions: Prepare Roasted Red-Pepper Chicken; refrigerate until ready to serve.

Heat oven to 450F. In medium-size bowl, with electric mixer at high speed, beat eggs unti lthick and fluffy. Reduce mixer speed to low and gradually beat in flour, milk and salt.

Place 2 pans each containing six 2 1/2 inch heart-shaped molds (see Note)

or a muffin pan with twelve 2 1/2 inch cups into the oven 5 minutes to heat. Remove pans from oven; brush cups with melted shortening. Divide batter among cups and bake 10 to 12 minutes or until puffed and lightly browned.

Remove pancakes from cups to wire rack. Cool 5 to 10 minutes or until centers fall, leaving a slight indentation. Spoon Roasted Red-Pepper Chicken into centers of pancakes and place on serving plate. Serve immediately. If desired, pancakes may be cooled completely before filling and served cold.

Roated Red-Pepper Chicken: From 1/2 cup chopeed roasted sweet pepper, set aside 2 tablespoons. Place remaind red pepper in food processor fitted with chopping blade. Add 3 tablespoons mayonnaise, 1 tablespoon balsamic vinegar, 1/4 teaspoon ground black pepper, and 1/8 teaspoon salt; process until mixture is pureed. Transfer to medium-size bowl, and stir in 1 cup chopped cooked chicken, 1 green onion, finely chopped and reserved 2 tablespoons chopped roasted red pepper. Mix until well combined. Cover and refrigerate until ready to serve.

NOTE: For the photograph, we used a Wilton Armetale "heart mold" that has 6 heart-shaped cups. For information on purchasing this mold, write to Wilton

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