Chicken Pastel in a Cup
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Chicken Pastel in a Cup
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This is a recipe for Chicken Pastel in a Cup
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Ingredients
- 1 lb. chicken breast cut into cubes, boneless
- 3 beef franks chopped, or hotdog
- 2 egg chopped, boiled
- 1 cup button mushroom chopped
- 1 carrot chopped, medium
- 1 potato cut into cubes, medium
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 ½ cup chicken broth or stock
- ½ cup cheddar cheese shredded
- 12 lices loaf bread dark edges removed
- salt to taste
- black pepper
Instructions
- Preheat oven to 350F
- Make the bread cups by flattening the bread slices. Do this by placing each slice on a clean flat surface. Use a rolling pin or a clean bottle to flatten the bread. Do this by rolling it over the bread slices. Arrange the flatten bread slices on a cupcake pan. Make sure to press it against the pan to form a cup shaped figure.
- Put the pan with bread slices in the oven. Bake for 5 to 6 minutes. Remove and let it cool. Set aside.
- Melt butter in a pan.
- Sauté the mushroom, chicken, and hotdogs for 5 minutes
- Add potato and carrot and pour half of the chicken broth. Let boil. Cover and cook in medium heat for 5 to 7 minutes. Add more broth if needed.
- Sprinkle the flour all over the pot a tablespoon at a time. Stir and make sure that all ingredients are well blended.
- Add the chopped boiled eggs and remaining chicken broth. Stir and cook until the desired thickness is achieved.
- Sprinkle salt and pepper to taste.
- Scoop the chicken pastel and put it in the bread cups. Top with grated or shredded cheese.
- Serve. Share and enjoy!
Nutrition Information
Show Details
Serving
8g
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 8g |
* Percent Daily Values are based on a 2,000 calorie diet.
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