3-Ingredient Brown Sugar and Mustard Chicken Breasts
PREP TIME: 0min COOK TIME: 40min
|Serving Per Recipe: 30|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 6g||9%|
|Saturated Fat 2g||10%|
|Total Carbs 4g||1%|
|Dietary Fiber 0.5g||%|
|Vitamin A 0.5%|
|Vitamin C 0.5%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1 cupartichoke hearts, chopped
1/2 cupred peppers, finely chopped
1 cupspinach dip
2 sheetspuff pastry, about 12x10-inch
Preheat the oven to 400°F. Toss cooked and shredded chicken with the artichoke hearts and red peppers; stir in the spinach dip.
TIP: Lighten up this recipe by using low-fat spinach dip.
Divide the chicken mixture between the two sheets of puff pastry; spread to the edges in an even layer. Roll into a log. Cut each log into 15 rounds. Arrange the rounds on a parchment-lined baking sheet.
TIP: Pie pastry is a great substitute for puff pastry.
Bake for 20 to 25 minutes or until the pastry is golden. Cool for 5 minutes before serving.
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