Chicken Filling Mini Molds

Name: Chicken Filling Mini Molds
Total time: 30 min
Yield: 6
Ingredients: 2 tablespoons of butter; 4 cloves of garlic, minced; 1 medium onion (100g), chopped; 400g of shredded chicken breast; 1 teaspoon of salt; 2 tablespoons of all-purpose flour; 1 cup of chicken broth concentrate, dissolved (240ml); 1/2 teaspoon of mustard; 2 lightly beaten eggs; 1/2 cup of grated Parmesan cheese (55g - for sprinkling)

1
2 tablespoons of butter
2
4 cloves of garlic, minced
3
1 medium onion (100g), chopped
4
400g of shredded chicken breast
5
1 teaspoon of salt
6
2 tablespoons of all-purpose flour
7
1 cup of chicken broth concentrate, dissolved (240ml)
8
1/2 teaspoon of mustard
9
2 lightly beaten eggs
10
1/2 cup of grated Parmesan cheese (55g - for sprinkling)

Ingredients

1
2 tablespoons of butter
2
4 cloves of garlic, minced
3
1 medium onion (100g), chopped
4
400g of shredded chicken breast
5
1 teaspoon of salt
6
2 tablespoons of all-purpose flour
7
1 cup of chicken broth concentrate, dissolved (240ml)
8
1/2 teaspoon of mustard
9
2 lightly beaten eggs
10
1/2 cup of grated Parmesan cheese (55g - for sprinkling)

Directions

1
Preheat the oven to 350°F (medium)
2
Grease six mini molds with butter, each 7.5 cm in diameter
3
In a medium skillet, melt the butter over medium heat
4
Add the garlic, onion, and chicken and cook until the onion is soft (about 4 minutes)
5
Add the salt and flour and stir for 1 minute
6
Add the chicken broth and mustard, stirring well to combine, and cook until thickened
7
Remove from heat, add the eggs, and mix
8
Distribute among the mini molds, sprinkle with Parmesan cheese, and bake in a preheated oven on a baking sheet until firm and golden (about 20 minutes)
9
Remove from the oven and serve hot in the individual mini molds
10
195 calories per mini mold