Chicken, Bacon And Vegetable Savoury Muffins Aust Ww 5 Points

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 individual shallots, ends trimmed, peeled, thinly sliced
• 600 g ground chicken (chicken thigh mince)
• 3 slices weight watchers lean bacon, finely chopped
• 1/4 cup fresh parsley, finely chopped
• 2 teaspoons fresh thyme, leaves
• 2 slices multigrain bread, made into crumbs
• 1/4 cup skim milk
• 1 whole fresh carrot, peeled, roughly chopped
• 1 whole zucchini, ends trimmed, roughly chopped
• 1/2 whole red capsicum (red)
• 1 small fresh ear of corn, cob kernels removed
• 1/2 teaspoon ground paprika

Recipe

• 1 preheat oven to 200°c spray a 12 hole muffin tray with oil. place 10cm squares of baking paper into base of each muffin hole and set aside.
• 2 combine shallots, chicken mince, bacon, parsley and thyme in a large bowl and season well with salt and pepper. place bread in a small bowl with milk and set aside for 1 minute for bread to break up. add soaked bread to mince mixture and combine.
• 3 place carrots, zucchini and capsicum in a food processor and pulse until roughly chopped.
• 4 spray a large non-stick frying pan with oil and place over medium-high heat. add vegetables and cook, stirring for 3-5 minutes, or until vegetables are tender. set aside to cool for 5 minutes.
• 5 combine cooled vegetables with mince mixture and mix well using clean hands.
• 6 press an equal amount of chicken mixture into each muffin hole. bake in the preheated oven for 25 minutes, or until chicken juices run clear when tested with a skewer. allow to stand in tray for 5 minutes before serving. these are delicious served with a simple green salad tossed with fat-free dressing.