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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 10 |
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Frozen puff pastry makes these rich and creamy appetizers a snap to prepare. Sometimes, instead of chopping the tomatoes, I put a slice on top of each cup before popping them in the oven. Ingredients:
2-1/2 cups diced cooked chicken breast |
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted |
1 cup frozen chopped broccoli, thawed and drained |
2 small plum tomatoes, seeded and chopped |
1 small carrot, grated |
1 tablespoon dijon mustard |
1 garlic clove, minced |
1/4 teaspoon pepper |
1 sheet frozen puff pastry, thawed |
1/4 cup grated parmesan cheese |
Directions:
1. In a large bowl, combine the first eight ingredients; set aside. On a lightly floured surface, roll pastry into a 12-in. x 9-in. rectangle. Cut lengthwise into four strips and widthwise into three strips. Gently press puff pastry squares into muffin cups coated with cooking spray.
2. Spoon chicken mixture into pastry cups. Sprinkle with Parmesan. Bake at 375° for 25-30 minutes or until golden brown. Serve warm. Yield: 1 dozen.
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