Servings:
|
about
scaling
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Cook Time: |
22 minutes |
Prep Time: |
50 minutes |
Cook Method: |
baked |
Cook Temp: |
350 degrees F |
| |
| |
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This favorite comfort food works nicely as a savory muffin meal. Finish the meal with a salad or steamed vegetables. Muffins may be frozen.
What Kids Can Do
* Measure and mix rice, chicken, and
bread crumbs.
* Fill muffin cups.
* Garnish with bread crumbs.
1. Preheat oven to 350°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 ¼ 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.
Recipe courtesy of Hannaford fresh magazine March/April 09.
Nutrition Facts |
|
Serving Size
(223g
)
|
|
Servings Per Container
6
|
| Amount Per Serving |
| Calories 305 |
Calories from Fat 108 |
| |
% Daily Value * |
| Total Fat 12g |
19% |
| Saturated Fat 3g |
13% |
| Trans Fat 0g |
|
| Cholesterol 119mg |
40% |
| Sodium 397mg |
17% |
| Total Carbohydrate 29g |
10% |
| Dietary Fiber 1g |
3% |
| Sugars 2g |
|
| Protein 19g |
|
| Vitamin A 34% |
Vitamin C 2% |
| Calcium 4% |
Iron 11% |
| * 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 |
|
| Calories per gram: |
| Fat 9 - Carbohydrate 4 - Protein 4 |
back to top
|
|
1 Tbs |
Olive oil |
|
1/2 tsp |
Minced garlic |
|
1/3 cup |
Onion, coarsely grated |
|
1/2 cup |
Fresh carrots, grated |
|
1/8 tsp |
Black pepper, freshly ground |
|
1/2 tsp |
Celery salt |
|
3 cup |
Cooked long grain white rice |
|
1 cup |
Canned chicken broth, low sod |
|
3/4 cup |
Bread Crumbs |
|
2 cup |
Chicken, cooked, diced |
|
2 ea |
Egg |
|
1/3 cup |
Mayonnaise, low-fat |
|
