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