Italian-chicken muffins

Italian-chicken Muffins

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sherry monfils


These make a great appetizer for game-day, or a light lunch.


★★★★★ 1 vote

15 Min
25 Min


  • 1/2 c
    low-fat ricotta cheese
  • 1/4 c
    grated parmesan cheese
  • 1
    2-1/4 oz can sliced black olives, drained
  • 1 tsp
    dried oregano
  • 1 tsp
    garlic powder
  • 1/2 tsp
  • 6
    small chicken breasts, boneless, skinless, pounded thin
  • 1 tsp
    olive oil
  • 1/8 tsp

How to Make Italian-chicken muffins


  1. Heat oven to 350. Spray 6 lg muffin cups w/ cooking spray. In bowl, combine ricotta cheese, parmesan cheese, olives, oregano, garlic powder and pepper. Mix well.
  2. Spoon mix evenly onto center of each chicken breast. Roll chicken up tightly. Place each chicken roll, seam-side down, in muffin cups.
  3. In small bowl, combine oil and paprika. Brush mix over tops of chicken rolls. Place muffin pan on a cookie sheet. Bake 25 mins. Or place under broiler the last 5 mins to brown tops.

Printable Recipe Card

About Italian-chicken muffins

Course/Dish: Chicken Muffins
Other Tags: Quick & Easy Healthy
Hashtag: #Italian-chicken

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