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2 1/2 c. diced cooked chicken breast 1 can 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 Tbsp. Dijon mustard 1 garlic clove, minced 1/4 tsp. pepper 1 sheet frozen puff pastry, thawed 1/4 grated Parmesan cheese In a large bowl, combine the first 8 ingredients; set aside. On a lightly floured surface, roll pastry into a 12-inch x 9-inch rectangle. Cut lengthwise into four strips and widthwise into three strips. Gently press puff pastry squares into muffin cups coated with nonstick cooking spray. Spoon chicken mixture into pastry cups. Sprinkle with Parmesan cheese. Bake at 375 degrees for 25-30 minutes or until golden brown. Serve warm. Makes 1 dozen. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |