Chicken Lasagna Cupcakes

After trying the Lasagna Cupcakes from Emily Bites that I posted yesterday, I started thinking about what if I made them with chicken? The experiment payed off with cupcakes that I feel are even better that the originals. I decided to slow cook the chicken in pasta sauce before shredding it which kept the chicken moist while it baked in the cupcakes. The recipe makes 16 cups at 4 Points Plus each. I made them with a side salad and I had more than enough food for dinner.

Bon Appetit!

Ingredients

1 lb Boneless Skinless Chicken Breasts, Frozen

32 Wonton Wrappers
8 oz Fat Free Ricotta Cheese
3 oz Parmesan Cheese
1 jar plus 2 c Pasta Sauce
8 oz 2% Shredded Mozzarella Cheese

Directions

1. Place frozen Chicken Breasts and 1 jar of the Pasta Sauce in the Crock Pot and cook for 3-4 hours.
2. Preheat the oven to 375 degrees.
3. Lightly mist 16 cups in a muffin tin with cooking spray. (Do not skip this step they will be much harder to get out of the tins if you do.)
4. In a bowl shred the Chicken with two forks and discard the pasta sauce from the crock pot.
5. Push a Wonton Wrapper into the bottom of each of the sprayed sups in the muffin tin.
6. Spoon half of the Ricotta evenly into the bottom each of the eight cups.
7. Top with half of the Shredded Chicken mixture.
8. Followed by half of the Sauce, half the Mozzarella and half the Parmesan.
9. Top each with a second Wonton Wrapper followed by each of the layers.
10. Bake for 18-20 minutes.
11. Let cool for for 5 minutes before removing from the tin.

Ready to Cook

Ready to shred after cooking. (The house smelled great!)

Ready to start filling the cups after shredding.

Giuliana with her mixing bowl and wisk

Ready to Fill

Adding the Chicken

Adding the Pasta Sauce

Topped with Mozzarella and Parmesan and ready for the second layer.

25 minutes until dinner time

I love this dinner!