 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
Recipe found in Parents magazine, March 2010 Ingredients:
2 cups frozen mixed vegetables |
1/4 cup onion (chopped) |
1 garlic clove, mined |
1 1/2 cups low sodium chicken broth |
1/2 lb chicken breast, cubed |
2 tablespoons cornstarch |
1/2 cup skim milk |
3 (14 inch) 9-inch sheets whole-wheat phyllo dough (found in freezer section) |
Directions:
1. Preheat oven to 400.
2. Combine vegetables, onions, garlic and broth in a 3-quart saucepan; cook for 2 minutes. Add chicken; cook for 7 to 8 minutes, until cooked through. Whisk cornstarch into milk; add to saucepan. Cook and stir until thickened and bubbly.
3. Meanwhile stack the phyllo sheets, coating each with nonstick spray. Use a round cutter to cut phyllo the same size as the top of the ramekins.
4. Divide the mixture amount 8 ramekins. Top with phyllo rounds and bake 15 minutes or until golden.
|
|