OVEN-BAKED CHICKEN PATTIES
10 ounce can chicken, drained well *
2 eggs
1/4 cup celery, chopped fine, 1 ounce
4 green onions, chopped fine, 1/2 ounce
2 ounces cheddar cheese, shredded
Salt and pepper, to taste
Pinch Old Bay seasoning, optional

Mix all of the ingredients and spoon into 6 well-greased muffin top pans. With your fingers, spread and pat the chicken mixture to fill the cups evenly. Bake at 350 for 20 minutes until set and lightly browned around the edges.

Makes 6 servings
Can be frozen

* Yield: 6 1/8 ounces drained.

Per Serving: 114 Calories; 6g Fat; 13g Protein; 1g Carbohydrate; trace Dietary Fiber; .5g Net Carbs

These are based on the Tuna Muffin recipe but I made them as patties in my muffin top pan. The flavor is fine but they came out a little tough. I thought they'd be better a little more browned but I see now that they should be baked a little less time. I'd try 15 minutes next time. Frankly, I don't think they're good enough to justify the cost of canned chicken. I don't mind making Tuna Muffins because tuna is relatively cheap.


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