Chicken, Bacon And Vegetable Savoury Muffins Aust Ww 5 Points - cooking recipe

Ingredients

4 individual shallots, ends trimmed, peeled, thinly sliced
600 g ground chicken (chicken thigh mince)
3 slices weight watchers lean bacon, finely chopped
1/4 cup fresh parsley, finely chopped
2 teaspoons fresh thyme, leaves
2 slices multigrain bread, made into crumbs
1/4 cup skim milk
1 whole fresh carrot, peeled, roughly chopped
1 whole zucchini, ends trimmed, roughly chopped
1/2 whole red capsicum (red)
1 small fresh ear of corn, cob kernels removed
1/2 teaspoon ground paprika

Preparation

Preheat oven to 200\u00b0C Spray a 12 hole muffin tray with oil. Place 10cm squares of baking paper into base of each muffin hole and set aside.
Combine shallots, chicken mince, bacon, parsley and thyme in a large bowl and season well with salt and pepper. Place bread in a small bowl with milk and set aside for 1 minute for bread to break up. Add soaked bread to mince mixture and combine.
Place carrots, zucchini and capsicum in a food processor and pulse until roughly chopped.
Spray a large non-stick frying pan with oil and place over medium-high heat. Add vegetables and cook, stirring for 3-5 minutes, or until vegetables are tender. Set aside to cool for 5 minutes.
Combine cooled vegetables with mince mixture and mix well using clean hands.
Press an equal amount of chicken mixture into each muffin hole. Bake in the preheated oven for 25 minutes, or until chicken juices run clear when tested with a skewer. Allow to stand in tray for 5 minutes before serving. These are delicious served with a simple green salad tossed with fat-free dressing.