Free The Muffin Tin Cookbook by Brette Sember

spray.
    5. Bake for 10 minutes until chicken is cooked through. Refer to the “Meat Temperature Chart” in the Introduction for doneness.
    Panko is Japanese-style bread crumbs that cook up crisper than regular varieties. Look for it near bread crumbs or in the Asian section of your supermarket.
CALORIES
69 calories
FAT
5.2 grams
PROTEIN
3.7 grams
SODIUM
88 mg
CARBOHYDRATES
0.7 gram
SUGARS
0.2 gram
FIBER
0.1 gram
turkey cranberry cups
    Makes 8
    1 tablespoon soy sauce
    Pepper to taste
    ¼ cup prepared cranberry sauce
    ⅛ teaspoon onion powder
    1 teaspoon Worcestershire sauce
    8 turkey cutlets
    1 tube refrigerated crescent roll dough (8 pieces)
    Regular
    1. Make marinade by mixing all ingredients except turkey and crescent roll dough in a bowl, until combined.
    2. Place turkey in bowl and marinate for at least ½ hour and up to 2 hours in the refrigerator.
    3. Preheat oven to 400°F and prepare 8 regular muffin cups.
    4. Follow the instructions in “Crescent Roll Crusts” in the Introduction for crescent roll dough.
    5. Place 1 turkey cutlet in each cup, tucking it around to fit.
    6. Bake for 12−15 minutes, depending on the thickness of the turkey. Refer to the “Meat Temperature Chart” in the Introduction for doneness.
    Enjoy this when you have a craving for Thanksgiving flavors without all the work of roasting a whole turkey. Serve with Brussels Sprouts Cups (see Chapter 7 ).
CALORIES
144 calories
FAT
6.1 grams
PROTEIN
9.1 grams
SODIUM
367 mg
CARBOHYDRATES
14.7 grams
SUGARS
6.4 grams
FIBER
0.1 gram
tangy nut-crusted chicken 
    Makes 6
    1 tablespoon Dijon mustard
    3 tablespoons buttermilk
    Salt and pepper
    2 boneless, skinless chicken breasts, cut into thirds the short way
    1½ cups cooked couscous
    1 cup chopped pecans
    6 teaspoons crumbled blue cheese
    Jumbo
    1. Mix mustard, buttermilk, salt and pepper in a bowl and place chicken in, turning to coat. Marinate 20 minutes to 2 hours in the refrigerator.
    2. Preheat oven to 350°F and prepare 6 jumbo muffin cups with foil or silicone liners.
    3. Place ¼ cup couscous in the bottom of each cup, pressing gently into the bottom and seasoning with salt and pepper.
    4. Spread pecans on a plate or on waxed paper on your work surface. Remove chicken from buttermilk mixture, reserving the marinade, and press chicken pieces into pecans, coating them.
    5. Place chicken on top of couscous in the cups.
    6. Drizzle marinade around the chicken, onto the couscous.
    7. Crumble blue cheese on top of chicken.
    8. Bake for 32−37 minutes, until chicken is done. Refer to the “Meat Temperature Chart” in the Introduction for doneness.
    Nuts make the chicken very crunchy, while mustard gives it a nice tang. You can substitute almonds for pecans if you prefer in this recipe.
CALORIES
225 calories
FAT
14 grams
PROTEIN
12.2 grams
SODIUM
101 mg
CARBOHYDRATES
12.2 grams
SUGARS
1.2 grams
FIBER
2.4 grams
chicken with caper and dill sauce
    Makes 9
    3 boneless, skinless chicken breasts, cut into thirds
    ¾ cup light sour cream
    1½ tablespoons lemon juice
    1½ tablespoons capers
    ¾ teaspoon fresh chopped dill weed, plus sprigs for garnish
    Salt and pepper
    Regular
    1. Preheat oven to 400°F and prepare 9 regular muffin cups with silicone or foil liners.
    2. Mix all ingredients in a bowl, coating the chicken entirely.
    3. Place 1 piece of chicken in each cup and evenly divide sauce among cups.
    4. Place a small sprig of fresh dill on top of each and bake for about 14 minutes (depending on thickness of chicken). Refer to the “Meat Temperature Chart” in the Introduction for doneness.
    Capers are the pickled buds of the caper bush and pack lots of flavor. You can find them near the olives or in the Italian section of your grocery store.
CALORIES
67 calories
FAT
2.5 grams
PROTEIN
8.7 grams
SODIUM
65 mg
CARBOHYDRATES
1.7 grams
SUGARS
0.1 gram
FIBER
0.1 gram
turkey goulash 
    Makes 7 or 8
    1 cup dry elbow macaroni
    ¾ small onion, chopped
    1 tablespoon olive oil
    2 garlic cloves, chopped
    ½