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It inspired me to create a similar hors d\u2019oeuvre. —Noelle Myers, Grand Forks, North Dakota","recipeIngredient":["1\/2 pound boneless skinless chicken breasts, cut into 1\/4-inch cubes","1\/4 teaspoon salt","1\/4 teaspoon pepper","1\/2 cup chopped fennel bulb","2 teaspoons olive oil","1 tablespoon chopped green onion","1\/2 teaspoon minced fresh rosemary","1 medium apple, chopped","1\/4 cup chopped pecans","1 tablespoon minced fresh parsley","1 tablespoon lime juice","3 heads Belgian endive, separated into leaves","1 cup dark chocolate chips","1\/3 cup seedless blackberry spreadable fruit","1\/4 cup balsamic vinegar"],"recipeInstructions":[{"@type":"HowToStep","text":"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 heat."},{"@type":"HowToStep","text":"In a large bowl, combine apple, pecans, parsley and lime juice. Stir in chicken mixture; spoon into endive leaves."},{"@type":"HowToStep","text":"In a microwave, melt chocolate chips; stir until smooth. Stir in spreadable fruit and vinegar. Drizzle over appetizers."}],"recipeYield":"4 dozen","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 40 calories","fatContent":"2g fat (1g saturated fat)","cholesterolContent":"3mg cholesterol","sodiumContent":"23mg sodium","carbohydrateContent":"5g carbohydrate (4g sugars","fiberContent":"1g fiber)","proteinContent":"2g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":5,"reviewCount":1,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-10-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"gina.kapfhamer"},"reviewBody":"A fun appetizer or fancy \"mini meal\" for when you want something just a little different! My only change to this recipe was for step 3: I melted the chocolate and spread together and drizzled, and then separately drizzled balsamic glaze (instead of just regular balsamic vinegar - since it's thicker and \"sticks\" better). I liked having the two flavors be just a little separated. Overall, delicious!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"57242","romance_copy_dek":"When a friend of mine returned from a trip to Paris, she raved about the food she had and described one of her favorite meals. 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