Morton Salt

In a large bowl, whisk together the beer and vegetable oil. Add chicken tenders and turn to coat. Cover and refrigerate at least 1 hour and up to 3 hours. Combine Morton^® Kosher Salt, red pepper flakes and pepper. Strain the chicken tenders and pat them dry with paper towels. Discard marinade. Heat large non-stick skillet; sprinkle Morton^® Kosher Salt mixture over bottom of skillet. Sauté chicken tenders until cooked through, about 8 minutes, turning once. Drain on paper towels. Cut chicken tenders into small pieces to fit phyllo cups.

To assemble: Place one chicken piece in each phyllo cup. (* For more heat, chicken pieces can be sprinkled with additional red pepper flakes or ground red pepper.)

Top with Blue Cheese Dipping Sauce. Garnish with diced celery and celery leaves.

Blue Cheese Dipping Sauce:
1/2 cup refrigerated blue cheese dressing
1/2 cup blue cheese crumbles
2 tablespoons minced celery
1 teaspoon white wine vinegar
Morton^® Kosher Salt and freshly ground black pepper
In medium bowl, combine all ingredients, and refrigerate until needed. Season with Morton^® Kosher Salt and pepper to taste.

**Tip: Phyllo cups can be heated following package directions.

3/4 pound chicken tenders
2 tablespoons beer
1 tablespoon vegetable oil
1 tablespoon Morton^® Coarse Kosher Salt
1 tablespoon red pepper flakes*
1 teaspoon freshly ground black pepper
2 packages (2.1 ounces each) frozen mini phyllo shells, thawed (30 shells)**
Blue Cheese Dipping Sauce (recipe follows)  Diced celery and celery leaves