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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 3 |
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These are really good. I made a few changes, but am posting the original recipe here: added 1 tbsp more mustard than asked for (personal preference), also - for the cooked chicken, i had boiled about 400 g boneless fillets in about 2 cups of water with a little vinegar, a crushed stock cube, garlic and ginger paste and lots of black pepper. I didnt have any parmesan so topped with crushed black pepper and just a bit of mozzarella. Also - i used ready made puff pastry squares for this. Ingredients:
2 1/2 cups diced cooked chicken breasts |
1 (10 3/4 ounce) can reduced-fat reduced-sodium condensed cream of chicken soup, undiluted |
1 cup chopped frozen or fresh broccoli, chopped |
2 small plum tomatoes, seeded and chopped |
1 small carrot, grated |
1 tablespoon dijon mustard |
1 garlic clove, minced |
1/4 teaspoon black pepper |
1 sheet frozen puff pastry, thawed |
1/4 cup grated parmesan cheese |
Directions:
1. In a large bowl, combine the first 8 ingredients, set aside.
2. On a lightly floured surface, roll pastry into a 12x9 rectangle.
3. Cut lengthwise into lenghtwise into 3 strips and widthwise into 4 strips.
4. gently press pastry squares into muffin cups coated with cooking spray.
5. Spoon mixture into pastry cups.
6. Sprinkle with parmesan.
7. Bake at 375F for 25- 30 minutes or until golden brown.
8. Serve warm.
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