Low Fat Chicken Puff
Indulge guilt-free in this **Low Fat Chicken Puff** recipe, a lighter twist on the classic pastry favorite. Tender, protein-packed chicken breast is sautéed with aromatic garlic, onion, and a medley of vegetables, then enveloped in reduced-fat puff pastry for a golden, flaky finish. A creamy touch of low-fat cream cheese and a hint of thyme elevate this savory filling, while the use of olive oil and egg whites keeps things light yet flavorful. Perfect as a snack or appetizer, these healthy chicken puffs are simple to prepare, with just 20 minutes of prep time and a quick bake in the oven. Whether you're serving them at a party or enjoying them as a family treat, these golden bites are sure to impress while keeping your calories in check!
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Recipe Information
Ingredients
- 300 grams Chicken breast
- 2 sheets Reduced-fat puff pastry sheets
- 1 tablespoon Olive oil
- 1 medium Onion
- 2 cloves Garlic
- 1 medium Carrot
- 1 Celery stalk
- 100 milliliters Chicken broth
- 60 grams Low-fat cream cheese
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Dried thyme
- 1 Egg white
Instructions
Preheat your oven to 200°C (390°F) and line a baking tray with parchment paper.
Dice the chicken breast into small cubes.
Finely chop the onion, carrot, celery, and mince the garlic.
In a non-stick frying pan, heat the olive oil over medium heat.
Add the onion and garlic to the pan and sauté until the onion becomes translucent, about 3 minutes.
Add the diced chicken to the pan and cook until slightly browned on all sides, about 5 minutes.
Add the chopped carrot and celery to the pan, and cook for another 3 minutes.
Pour in the chicken broth and let it simmer for 5 minutes until the mixture thickens slightly.
Stir in the low-fat cream cheese, salt, black pepper, and dried thyme, mixing well to combine all the ingredients.
Remove the pan from heat and set aside to cool slightly.
Cut each sheet of reduced-fat puff pastry into four equal squares.
Place a heaping tablespoon of the chicken and vegetable mixture onto the center of each pastry square.
Fold the corners of the pastry over the filling, pressing the edges to seal and form a puff.
Place the puffs on the prepared baking tray.
Lightly beat the egg white and brush it over the tops of the puffs to give them a glossy finish.
Bake in the preheated oven for 15-20 minutes or until the pastry is golden and puffed.
Allow the puffs to cool for a couple of minutes before serving warm.
Nutrition Facts
Calories |
1188 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.0 g | 72% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 279 mg | 93% | |
| Sodium | 3084 mg | 134% | |
| Total Carbohydrate | 69.7 g | 25% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 14.4 g | ||
| Protein | 101.6 g | 203% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 232 mg | 18% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1689 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
