Lately, I've been finding myself in a bit of a dinner rut. Maybe it's because I'm dieting or because I have yet to go grocery shopping this week. This morning I decided to clean through my pantry and see what new recipe I could create using the ingredients I had on hand. I don't know why I never thought to make these Chicken Parmesan Cups before. They were packed with flavor and also diet and portion control friendly! My toddler loved them too!
Chicken Parmesan Cups
Cal 113, Carbs 10.4g, Fat 3.6, Fiber 1g, Protein 9.3
3 Points Plus per serving
24 wonton wrappers
1 cup cooked chicken breast, finely chopped
1 cup of your favorite pasta sauce (I used a tomato basil and garlic)
1 1/2 cup shredded reduced fat mozzarella cheese
1 tsp garlic powder
1 tsp dry Italian seasoning blend (I use McCormicks)
1 tsp salt
1 tsp fresh black pepper
2 tbsp chopped fresh basil for topping (optional)
Pre-heat the oven to 375. Lightly mist a 12 cup muffin tin with cooking spray and set aside.
In a small bowl combine chicken, garlic powder, Italian seasoning blend, salt, and pepper.
Push a wonton wrapper into the bottom of each of the 12 sprayed muffin cups. Using about half of the chicken mixture, spoon evenly into the wonton wrappers. Follow by spooning some of the marinara sauce. Sprinkle the mozzarella evenly over the top of each cup. Press another wonton wrapper on top and repeat the layering steps with the remaining ingredients.
Bake for 18-20 minutes until golden brown. Let cool 5 minutes before removing from muffin tin. Enjoy!