Bread and Chicken Muffins
Baked bread muffins stuffed with creamy chicken filling topped with cheese makes it and ideal breakfast dish.
Servings 12 muffins
Ingredients
- 12 slices of bread
- 1 cup grated cheddar cheese
For The Chicken Stuffing:
- 2 tablespoon butter
- 2 tablespoon plain flour
- 1 teaspoon chili flakes
- ¼ teaspoon crushed black pepper
- ¼ teaspoon oregano
- 2 cups warm milk
- ½ cup corn boiled/can
- 1 cup boiled & shredded chicken
- ¼ cup chopped and cooked mushrooms
- 1 tablespoon oil
- Salt
Instructions
For the chicken stuffing
- Heat a saucepan add butter and oil.
- Then add plain flour and roast well till it slightly changes color.
- Now add chili flakes, black pepper, and oregano.
- Slowly add milk and keep stirring with an egg beater so that no lumps are formed.
- When the mixture starts to thicken add chicken, mushroom & corn)
- Remove from heat and cool.
For Bread Muffins
- Preheat oven to 150 degrees C.
- Take a cupcake baking tray and grease with oil.
- Take each bread slice, remove the sides and flatten the slices with a rolling pin.
- Stuff each slice into the baking tray and brush them with some oil.
- Toast the empty bread cases in the oven for 10 min at 150 degrees C.
- Remove the baking tray from oven and stuff the toasted bread cases with the prepared chicken filling half way and sprinkle cheese, some chili flakes on top and bake again for 15 min in the same temperature or till the cheese melts.