Potato Crust Chicken Muffins

  • Difficulty: Ultra Basic
  • 40 minutes
  • 6 servings

These salty muffins are a delicious treat, that can be served both as a starter or a main meal. Try slicing the potatoes very thin, so that they should have the thickness of chips. You’ll use them as a muffin cup! The filling is simple, it has cooked chicken breast, and a few veggies, all topped with shredded mozzarella. Add them in the oven and let the heat do its magic!

Ingredients Needed for Potato Crust Chicken Muffins

½ red bell pepper
½ yellow bell pepper
1 onion
2 carrots, shredded
10 ounces of chicken breast
3 potatoes
½ cup mozzarella, shredded

How to Cook Potato Crust Chicken Muffins

  1. For the chicken, put the breast in cold water, bring to a boil, and put a lid on and cover for 15 minutes.
  2. Preheat the oven to 360°F/180°C.
  3. Chop the bell peppers and the onion. Slice the chicken breast.
  4. Heat a skillet, add vegetable oil and throw in the veggies. Cook them for about 2-3 minutes on high-heat.
  5. Slice the potatoes very thinly, almost transparent.
  6. Use a muffin tray and cover its empty holes with potato slices. Also add them on the sides.
  7. Fill with the cooked veggies, chicken, and mozzarella.
  8. Bake them for 25 minutes and serve!

Leave a Reply

Your email address will not be published. Required fields are marked *