This recipe makes about 12 cups, meaning 1 serving = 3 cups. It is so good and packed with flavour! Enjoy
Ingredients
- Phyllo pastry
- 2 large skinless chicken breast
- 12 cherry tomatoes
- 2 Tbsp sour cream
- 2 Tbsp cream cheese
- 2 Tbsp cottage cheese
- 1 egg
- 2 Tbsp basil pesto
- hot sauce to taste
- salt to taste
- pepper to taste
- 1 Tbsp parmesan
- cheddar to top (optional)
Directions
- 1Spray each muffin hole in a 12-tray muffin pan with coconut oil. Add 2 layers of right sized phyllo dough into each hole and spray them all with coconut oil again (this time spray the dough).
- 2Preheat the oven to 160'C / 320'F.
- 3While your oven preheats, cook your chicken breasts in a pan with salt and pepper and also chop up your tomatoes.
- 4Once the oven is preheated, put in your empty shells in the oven for 5 min.
- 5Whisk together the sour cream, cream cheese, cottage cheese, parmesan, basil pesto and the egg in a bowl until smooth. Then shred your chicken and add it to the cheese mix, along with the tomatoes and hot sauce.
- 6Once the filling is well mixed and the 5 min of baking is done, remove your phyllo shells from the oven and fill evenly with the filling. Add grated cheddar on top and put it back in the oven for another 15 min.
- 7Serve hot with some nice veggies on the side. Enjoy!
- Nutrition:
- 13700 calories, 12 g carbs, 12 g fat, 35 g protein
