Ingredients:
1 Tbsp. vegetable oil
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 (1/2 c.) medium onion, chopped
1 c. frozen chopped broccoli, thawed and drained
1/2 tsp. salt
1/4 tsp. pepper
1 c. (4 oz.) shredded cheddar cheese
1/2 c. baking mix
1/2 c. milk
2 eggs
Directions:
Heat oven to 375 degrees. Spray 12 regular size muffin cups with cooking spray.
In 10 inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5-7 minutes, stirring occasionally, until chicken is no longer pink in center. Add onion; cook 2-3 minutes. Add broccoli, salt and pepper, stirring occasionally, until mixture is heated through. Cool 5 minutes; stir in cheese.
In medium bowl, stir 1/2 c. baking mix, 1/2 c. milk and eggs with whisk or fork until blended. Spoon 1 scant Tbsp. baking mixture into each muffin cup. Top with about 1/4 c. chicken-broccoli mixture. Spoon 1 Tbsp. baking mixture onto chicken-broccoli mixture in each muffin cup.
Bake about 30 minutes or until toothpick inserted in center comes out clean and tops are golden brown. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve.
No comments:
Post a Comment