Ann turner
3-Ingredient Brown Sugar and Mustard Chicken Breasts
35 MIN
PREP TIME: 0min COOK TIME: 40min
SERVES 30
| Serving Per Recipe: 30 | ||
|---|---|---|
| Amount Per Serving | ||
| Calories 44 | ||
| % Daily Value* | ||
| Total Fat 6g | 9% | |
| Saturated Fat 2g | 10% | |
| Cholesterol 10mg | 3% | |
| Sodium 56mg | 2% | |
| Total Carbs 4g | 1% | |
|---|---|---|
| Dietary Fiber 0.5g | % | |
| Sugars 0.2g | ||
| Protein 2.5g | ||
| Vitamin A 0.5% | ||
| Vitamin C 0.5% | ||
| Calcium 0.5% | ||
| Iron 1% | ||
| *Percent Daily Values are based on a 2,000 calorie diet. |
||
Spinach Artichoke Chicken Swirls
| 2 cups | PERDUE® FIT & EASY® Boneless, Skinless Chicken Breasts |
| 1 cup | artichoke hearts, chopped |
| 1/2 cup | red peppers, finely chopped |
| 1 cup | spinach dip |
| 2 sheets | puff 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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