Sunday, July 8, 2012

Cheesy Chicken Zucchini 'Cupcakes'

I know, I know, these don't really look like any kind of cupcakes.... But I called them that because I baked them in a muffin tin....  (and the picture isn't beautiful, but you'll won't care once you taste these because they are scrumptious!!)

This is a pretty quick dinner....  Anyone - including the kiddos will like it.  Even my boyfriend said it was good (which is a lot coming from him).  It's high in protein, and low in calories & carbs which makes it the perfect dinner dish!  Pair this with a side salad and dinner's done!! 

5oz boneless/skinless chicken breast -
1 large zucchini - sliced
4tbsp fat free cream cheese - softened
4tbsp salsa of your choice (I used Wholesome Goodness Garden Style Mild)
diced onions (about a tbsp & a half)
mushrooms (1 med-large mushroom - chopped)
3tbsp parmesan cheese (I used grated)

Preheat oven to 375. 
Sautee or bake chicken until cooked through.  Feel free to add seasonings if you like -- I added some black & red pepper.
Set chicken aside.
Sautee zucchini for a few minutes.  Remove from pan and set aside.
Sautee onions & mushrooms until tender.  Set aside.
Combine salsa & cream cheese in a bowl. 
Spray muffin tin with non-stick cooking spray.
Layer in each muffin tin in this order - Zucchini, Chicken, Salsa/Cream Cheese mixture, zucchini, onion/mushroom, zucchini. ((When stacking them, try to place the largest slices of zucchini in the bottom of each cup in the muffin tin))
Lastly - top each with a sprinkle of parmesan cheese.
Bake 20 minutes.
When they're done, you'll need to remove them with a spoon (they may fall apart a little because of the cream cheese), but they'll stay stacked for the most part. 

Makes 2 servings of 6 'cupcakes' each.

Nutrition information - per serving =
184 Calories
4g Fat
11g Carbs
2g Fiber
22g Protein
382mg Sodium

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