1. Low fat greek yogurt and low fat or evaporated milk can be used to substitute the heavy cream.
2. Chickpea, red lentil, or rice pasta can be used to make the recipe gluten-free.
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In a medium non-stick skillet, on medium-low heat, evenly spray cooking oil for 2 seconds and add chicken, garlic paste and ginger paste and cook for 7 to10 minutes. Keep stirring until the chicken starts to shred.
Once the chicken is cooked, remove from heat and let it cool on a plate.
In a small bowl, combine all vegetables and mix well.
In a separate bowl, mix sour cream and cream cheese. Spread a thin layer of this mixture on the muffin; add shredded chicken and vegetables to the muffin and sprinkle with cheese.
In a large non-stick skillet, or using a Panini maker, over low heat, evenly spray cooking oil for 2 seconds. Place the sandwhich muffins on the skillet (or in the Panini maker) and spray cooking oil for another 2 seconds on top of the muffin sandwhiches. Heat for 2 to 3 minutes until the muffin is crispy on the outside and the cheese has melted on the inside. Enjoy!
4 servings
1
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
1. Low fat greek yogurt and low fat or evaporated milk can be used to substitute the heavy cream.
2. Chickpea, red lentil, or rice pasta can be used to make the recipe gluten-free.
Use lean ground chicken to reduce the fat and calorie content