BROCCOLI-CHICKEN CUPS
I first sampled these when my cousin made them for a bridal shower. All the ladies raved over the fantastic flavor of their individual "casseroles." -Shirley Gerber, Roanoke, Illinois
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Place biscuits in greased muffin cups, pressing dough onto the bottom and up the sides. Add 1 tablespoon cheese and cereal to each cup., In a large bowl, combine the chicken, soup and broccoli; spoon into each muffin cup. Bake at 375° for 20-25 minutes or until bubbly. Sprinkle with remaining cheese.
Nutrition Facts : Calories 205 calories, Fat 11g fat (5g saturated fat), Cholesterol 31mg cholesterol, Sodium 560mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 10g protein.
PESTO CHICKEN LOW-CARB BROCCOLI PARMESAN CUPS RECIPE BY TASTY
Here's what you need: broccoli floret, garlic, grated parmesan cheese, egg, olive oil, boneless, skinless chicken breasts, salt, pepper, pesto, cherry tomato, fresh basil
Provided by Julie Klink
Categories Snacks
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 375˚F (190˚C).
- In a food processor add the broccoli, Parmesan, 1 clove of garlic, 1egg and 1 tablespoon of olive oil. Pulse until mixture forms a dough like texture, about 2 minutes.
- Place 1 tablespoon of the broccoli mixture and press into a well greased muffin tin. Form the mixture into a cup, making the bottom and sides ½-inches (1 cm) thick.
- Bake for about 30 minutes until the edges are golden and crispy and the bottom is firm.
- Cool the broccoli cups. Once cooled, remove from the muffin tin.
- Heat 1 tablespoon olive oil in a large skillet medium heat. Add the chicken and season with salt and pepper, and cook until golden on all sides.
- Add the pesto and stir to combine. Remove from the heat.
- Fill the broccoli Parmesan cups with the pesto chicken. Top with slices of tomatoes and basil.
- Broccoli Parmesan Cups can be stored up to 3 days and can be reheated in the oven.
- Enjoy!
Nutrition Facts : Calories 189 calories, Carbohydrate 4 grams, Fat 13 grams, Fiber 1 gram, Protein 13 grams, Sugar 1 gram
EASY CHICKEN AND BROCCOLI
Best-loved comfort food that fits busy schedules.
Provided by Kraft
Categories Trusted Brands: Recipes and Tips Kraft Natural Shredded Cheese
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Spray large skillet with cooking spray. Add chicken; cook and stir on medium-high heat 2 to 3 min. or until browned.
- Add broccoli, soup and water; stir. Bring to boil.
- Stir in rice. Top with cheese; cover. Cook on low heat 5 min.
Nutrition Facts : Calories 461.5 calories, Carbohydrate 40.7 g, Cholesterol 94.6 mg, Fat 16.6 g, Fiber 4.2 g, Protein 36.8 g, SaturatedFat 7.9 g, Sodium 737.9 mg, Sugar 2.7 g
CHICKEN AND BROCCOLI CUPS
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. -Marty Kingery of Point Pleasant, West Virginia
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first 8 ingredients; set aside. On a lightly floured surface, roll pastry into a 12-in. x 9-in. rectangle. Cut lengthwise into 4 strips and widthwise into 3 strips. Gently press puff pastry squares into muffin cups coated with cooking spray. , Spoon chicken mixture into pastry cups. Sprinkle with Parmesan. Bake at 375° for 25-30 minutes or until golden brown. Serve warm.,
Nutrition Facts : Calories 182 calories, Fat 10g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 310mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 1g fiber), Protein 10g protein.
BROCCOLI CHICKEN CUPS
These are really good! I got this recipe from Taste Of Home magazine and made these last night. 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
Provided by grapefruit
Categories Lunch/Snacks
Time 40m
Yield 12 cups, 12 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first 8 ingredients, set aside.
- On a lightly floured surface, roll pastry into a 12x9" rectangle.
- Cut lengthwise into lenghtwise into 3 strips and widthwise into 4 strips.
- gently press pastry squares into muffin cups coated with cooking spray.
- Spoon mixture into pastry cups.
- Sprinkle with parmesan.
- Bake at 375F for 25- 30 minutes or until golden brown.
- Serve warm.
Nutrition Facts : Calories 188.5, Fat 10.8, SaturatedFat 3, Cholesterol 26.3, Sodium 126.2, Carbohydrate 11.2, Fiber 1, Sugar 0.8, Protein 11.5
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