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Lemon Chicken in Pastry Shells

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Submitted by Poupoun

YIELD

6 servings

PREP

10 min

COOK

25 min

READY

40 min

Ingredients

1 1
PACKAGE PACKAGE PUFF PASTRY *
1 15
TABLESPOON ML VEGETABLE OIL
1 453.6
POUND G CHICKEN BREASTS
sliced
2 2
JARS JARS CHICKEN GRAVY *
2 3E+1
TABLESPOONS ML LEMON JUICE
¼ 1.3
TEASPOON ML THYME
crushed *
3 7.1E+2
CUPS ML VEGETABLES
cooked, cut up

Directions

Bake pastry shells according to package directions.

In medium skillet over medium-high heat, heat oil.

Add chicken in 2 batches and cook until browned, stirring often.

Set chicken aside. Pour off fat. Add gravy, lemon juice, thyme and vegetables.

Heat to a boil. Return chicken to pan. Reduce heat to low.

Cover and cook 5 minutes or until chicken is no longer pink.

Serve in pastry shells.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 128g (4.5 oz)
Amount per Serving
Calories 173 25% from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 64mg 21%
Sodium 72mg 3%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 8%
Sugars g
Protein 50g
Vitamin A 39% Vitamin C 6%
Calcium 2% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Low Sodium
 
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