Ann turner
3-Ingredient Brown Sugar and Mustard Chicken Breasts
35 MIN
Spinach Artichoke Chicken Swirls
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Ingredients
1 cupartichoke hearts, chopped
1/2 cupred peppers, finely chopped
1 cupspinach dip
2 sheetspuff pastry, about 12x10-inch
Step 1
Combine
Preheat the oven to 400°F. Toss cooked and shredded chicken with the artichoke hearts and red peppers; stir in the spinach dip.
TIP
TIP: Lighten up this recipe by using low-fat spinach dip.
Step 2
Bake
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
TIP: Pie pastry is a great substitute for puff pastry.
Step 3
Serve
Bake for 20 to 25 minutes or until the pastry is golden. Cool for 5 minutes before serving.
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