The Muffin Tin Cookbook (17 page)

2. Mix all ingredients in a bowl, coating the chicken entirely.

3. Place 1 piece of chicken in each cup and evenly divide sauce among cups.

4. Place a small sprig of fresh dill on top of each and bake for about 14 minutes (depending on thickness of chicken). Refer to the “Meat Temperature Chart” in the Introduction for doneness.

Jumbo

1. Preheat oven to 400°F, and prepare 7 or 8 jumbo muffin cups with foil or silicone liners (with liners you’ll fill about 8; without liners, about 7).

2. Cook macaroni according to package directions, until al dente. Set aside.

3. Cook onion in olive oil in skillet over medium high heat until translucent, then add garlic and cook for 1 minute.

4. Stir in turkey and cook until cooked through.

5. Stir in Wondra and cook 1 minute. Add the salt and pepper.

6. Add tomatoes and juice, stirring and breaking up the tomatoes as they cook.

7. Add paprika (one or both) and caraway seeds.

8. Add beef broth and cook until mixture thickens.

9. Turn off heat and add sour cream and macaroni.

10. Divide among cups and bake for 15 minutes. Refer to the “Meat Temperature Chart” in the Introduction for doneness.

Jumbo

1. Preheat oven to 400°F and prepare 6 jumbo muffin cups with foil or silicone liners.

2. Heat olive oil in a skillet over medium high heat, then add onion, stirring occasionally until translucent.

3. Add garlic and chicken, stirring occasionally until chicken is almost completely cooked.

4. Add wine and cook until it evaporates.

5. Stir in flour then cook for about 30 seconds, stirring.

6. Stir in broth, cream, rosemary and salt and pepper, and bring to a boil.

7. Turn off the heat and stir in spinach, bread, and nutmeg until combined.

8. Divide among muffin cups and bake for 15 minutes until golden and completely hot. Refer to the “Meat Temperature Chart” in the Introduction for doneness.

Jumbo

1. Mix garlic, cilantro, cumin, paprika, salt, pepper, olive oil, lemon juice and yogurt in a bowl and place chicken in.

2. Cover and marinate for 1−4 hours in the refrigerator.

3. Preheat oven to 375°F and prepare 9 jumbo muffin cups with foil or silicone liners.

4. Mix rice, mango, juice, and salt and pepper and divide among cups.

5. Place 1 piece of chicken in each cup, spooning a tablespoon of marinade into the cup with it.

6. Bake for 30 minutes. Refer to the “Meat Temperature Chart” in the Introduction for doneness.

Jumbo

1. Preheat oven to 375°F and prepare 24 mini muffin cups by spraying heavily with cooking spray.

2. Pulverize potato chips in a food processor and add chives, mixing thoroughly.

3. Pour onto a plate or waxed paper.

4. Mix sour cream, onion powder, buttermilk, pepper, and paprika in a bowl.

5. Dunk chicken in sour cream mixture (shaking off slightly so it is not heavily coated) and then into potato chip mixture, completely covering with coating.

6. Place 1 piece of coated chicken in each muffin cup, lightly pressing the piece into the cups (it’s okay if the edge hangs out a bit).

7. Spray the tops of the chicken with cooking spray.

8. Bake 15 minutes, then broil for 2−3 minutes until brown and crispy. Refer to the “Meat Temperature Chart” in the Introduction for doneness.

Regular

1. Preheat oven to 400°F and prepare 6 regular muffin cups.