Chicken Dinner In A Muffin Food

STUFFED CHICKEN MUFFINS

Steps:

• Preheat oven to 350 degrees F. Coat a 6-cup muffin tin with cooking spray.
• Season chicken breasts with 1/4 teaspoon each of salt and pepper; set aside.
• In a medium bowl, combine ricotta, mozzarella, and Parmesan cheeses, the Italian seasoning, garlic powder, and remaining ½ teaspoon pepper; mix well.
• Spoon mixture evenly onto center of each chicken breast.
• Wrap chicken breast around filling, making sure filling is tucked inside the chicken. Place each stuffed breast seam-side down in a cup of the muffin tin. In a small bowl, combine bread crumbs and oil; sprinkle over chicken then sprinkle with paprika. Place muffin tin on a baking sheet.
• Bake 25 to 30 minutes or until no pink remains and juices run clear. Run a knife around the edges and remove to a platter.

MUFFIN-TIN CHICKEN POTPIES

Steps:

• Preheat oven to 375°. In a large skillet, heat butter over medium heat; saute celery and onion until tender, 4-5 minutes. Stir in vegetables, soup, milk and seasonings; heat through, stirring occasionally. Stir in chicken; remove from heat. , On a lightly floured surface, roll each biscuit into a 5-in. circle. Press each onto the bottom and up sides of a greased muffin cup, allowing edges to extend above cup. Fill with about 3 tablespoons chicken mixture. Pull up edges of dough and fold partway over filling, pleating as needed., Bake until golden brown and filling is bubbly, 15-18 minutes. Cool 1 minute before serving.

CHICKEN MUFFINS

Steps:

• Drop garlic through feed tube of processor while machine is running.
• Process until minced.
• Cut onions, carrots and chicken in chunks.
• Process in batches in processor until finely minced, about 30 seconds.
• Combine all ingredients and mix well.
• Spoon into 12 sprayed or greased muffin cups.
• Smooth the top of each muffin with a spatula.
• Bake at 350°F for 25 minutes until golden.
• These reheat and/or freeze well.
• Serve hot or at room temperature.
• Serve with salsa[bottled or homemade].
• Fat Saving Secrets: Substitute 2 pounds lean ground chicken.
• However; if you grind the chicken yourself, you can control and fat content to ensure that no fatty skin is added.
• Turkey can be used instead of chicken to reduce the fat content even more.
• Mini Chicken Muffins: Bake mixture in greased miniature muffin tins for 15 to 18 minutes.
• They're perfect as hors d'oeuvres, or to put in the kids lunch boxes.

CHICKEN DINNER IN A MUFFIN

Steps:

• Preheat oven to 350F.
• In a skillet, cook chicken in oil til no longer pink. Add onions and broth. Simmer.
• Add seasoning with peas and carrots. Simmer until all liquid is absorbed.
• Take off the heat and cool for a few minutes.
• Stir in the cheese.
• In a bowl, mix flour baking powder and salt. Cut butter in well or pulse in a food processor.
• Add milk and eggs.
• In the bottom of a silpat muffin thing (or lined tin or greased tin) place about 1 tablespoon of the biscuit mix. Top with a quarter cup of the filling.
• Sprinkle 1 tablespoon of the biscuit mix on top.
• Bake 30 minutes or until a toothpick comes out clean.
• Loosen the sides of each with a butter knife (unless in paper).
• Cool a few minutes before serving so people don't burn their mouths.