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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 4 |
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Ingredients:
2 1/2 cups diced cooked chicken breasts |
1 (10 3/4 ounce) can cream of chicken soup (low sodium, lowfat) |
1 cup frozen chopped broccoli, thawed and well 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 8 ingredients; taste and adjust seasoning with salt and pepper; set aside.
2. On a lightly floured surface, roll pastry into a 12 x 9 inch rectangle.
3. Cut lengthwise into 4 strips and widthwise into 3 strips.
4. Gently press puff pastry squares into muffin cups coated with cooking spray.
5. Spoon chicken mixture into pastry cups.
6. Sprinkle with Parmesan cheese.
7. Bake in a preheated 375° oven for 25-30 minutes or until golden brown; serve warm.
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