Chicken Cupcakes are a clever and possibly the tastiest way to make use of that muffin tin sitting around. Chicken, bacon, cheese and mashed potatoes means good ol’ fashioned comfort food. This recipe is a go to for any dinner night. Serve with a side of veggies and dinner is poppin’.
Chicken Cupcakes
Description
Chicken Cupcakes are a clever and possibly the tastiest way to make use of that muffin tin sitting around. Chicken, bacon, cheese and mashed potatoes means good ol’ fashioned comfort food. This recipe is a go to for any dinner night. Serve with a side of veggies and dinner is poppin’.
Grocery List
Dry Ingredients
In the Kitchen
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- Take your rinsed, peeled and cubed potatoes and drop into at least a 3 quart pot and fill with enough water to cover potatoes.
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Place on high heat and bring water to a rapid boil.
Add a pinch of salt to boiling water and bring water to a rapid boil. -
Reduce heat to medium-high.
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Boil for 20 minutes or until potatoes are tender.
Ready when they cant be picked up by a fork. -
Turn off the stove burner and drain water from the potatoes.
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Return to the pot and place on the same burner.
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Add butter and dry ingredients to potatoes.
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Mash with fork or potato masher.
Set aside and let cool while working on the chicken. -
Use a meat tenderizer to thin out the chicken breasts. (Cover with plastic wrap to reduce mess)
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Coat chicken evenly with panko breadcrumbs and place into muffin tins in a bowl shape.
Leave center empty for stuffing -
Place ½ tablespoon bacon pieces into each chicken bowl.
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Place 1 ounce of cheese into each chicken bowl on top of bacon.
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Place another ½ tablespoon of bacon on top of the cheese in each chicken bowl.
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Spoon potatoes set aside from earlier onto each chicken bowl evenly.
Use your hands or a spoon to shape potatoes into a muffin top. Sprinkle it with paprika to give it a nice color and flavor. -
Place into a preheated oven at 425F for 30 minutes.
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Remove from the oven with caution.
Muffin tin and cupcakes will be very hot. -
Let sit and cool at room temperature for 10 minutes.
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Remove from the muffin tin and put onto a plate using a large serving spoon.
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Refrigerate leftovers immediately in an airtight container for up to 5 days.
Note
- Serve with a side of your favorite veggie or a salad.
- Great to make and wrap in aluminum foil in advance for a quick dinner.
Tools:
3 Quart pot
Muffin Tin
Measuring Cups
Measuring Spoons
Serving spoon
Fork or potato masher
