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Chicken and Rice Muffins

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Servings: Serves 6

Cook Time: 22 minutes

Prep Time: 50 minutes


This favorite comfort food works nicely as a savory muffin meal. Finish the meal with a salad or steamed vegetables. Muffins may be frozen.
1 tablespoon Olive oil
1/2 teaspoon Minced garlic
1/3 cup Onion, coarsely grated
1/2 cup Fresh carrots, grated
1/8 teaspoon Black pepper, freshly ground
1/2 teaspoon Celery salt
3 cup Cooked long grain white rice
1 cup Canned chicken broth, low sod
3/4 cup Bread Crumbs
2 whole boneless chicken breasts
2 each Egg
1/3 cup Mayonnaise, low-fat


What Kids Can Do
* Measure and mix rice, chicken, and bread crumbs.
* Fill muffin cups.
* Garnish with bread crumbs.
1. Preheat oven to 350 degrees F. Spray a 12-cup muffin pan with vegetable cooking spray. Heat a large nonstick skillet over medium heat. When hot, add olive oil, garlic, onion, carrot, pepper, and celery or kosher salt.
2. Cook and stir until fragrant, about 3 minutes. Add rice and broth and bring to a simmer. Simmer for 2 minutes, then transfer to a large bowl.
3. Set aside 1 Tbsp. bread crumbs. Add chicken and remaining bread crumbs to rice mixture. Stir to combine. In a small bowl, whisk eggs and mayonnaise until smooth, then add to rice mixture. Stir mixture until evenly blended.
4. Divide mixture among muffin cups, a generous 1/3 cup per muffin. Pinch about 1/4 tsp. of reserved bread crumbs and sprinkle on top of each muffin.
5. Bake for 22 minutes. Muffins should be golden brown, with a crunchy top. Let muffins rest in pan for 10 minutes. To serve, run a knife around edge of each muffin. Use a fork to lift muffins out of pan and transfer to a plate. Serve warm. May be refrigerated for up to 2 days, or frozen. Reheat in 350 F oven, 5 minutes for refrigerated, 20 minutes for frozen muffins.
Notes: Kosher salt may be substituted for celery salt.
Source: Hannaford fresh Magazine, March - April 2009

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 6
Base Nutrients
Calories 270 kcal (14%)
Calories from Fat 153
Total Fat 17 g (26%)
Saturated Fat 10 g (50%)
Cholesterol 75 mg (25%)
Sodium 435 mg (18%)
Total Carbohydrates 44 g (15%)
Dietary Fiber 6 g (24%)
Protein 14 g (23%)
Vitamin A 1897 IU (5%)
Vitamin C 4 mg (4%)
Calcium 57 mg (4%)
Iron 11 mg (61%)

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