Mini Chicken and Prosciutto Quiches

These are perfect for on-the-go days when you need something substantial enough to keep you going for a few hours but you’re not ready for a full-on meal.

Ingredients:

·         1 chicken breast

·         3 slices prosciutto

·         ½ cup spinach

·         4 jalepenos

·         6 cloves garlic

·         3 tablespoons mayo

·         ¼  cup grated parmesan cheese

·         1 egg

·         12 mini tart shells, frozen

Directions:

1.      Preheat the oven to 400 F. Slice the jalapenos in half lengthwise and remove the seeds and membranes. Peel the cloves of garlic and place them in a 8x8 baking dish, cover with foil. Roast them in the middle of the oven for 20 minutes.

2.      Meanwhile, preheat a skillet to medium heat. Chop your chicken into ½” cubes put them in the skillet. Roughly chop the prosciutto and add it to the pan. Once the chicken is cooked through, about 5 minutes, add the spinach and turn off the heat. Stir the chicken mixture to let the spinach wilt and set it aside to cool.

3.      Once the jalapenos and garlic are finished roasting, remove them from the oven and transfer them to a bowl. Using a small knife and fork, roughly mash/chop the jalapenos and garlic into a paste-like consistency. Mix in the mayo and parmesan, then add the chicken mixture.

4.      Crack the egg onto the bowl of filling, then mix it for a few minutes to make sure everything is evenly combined.

5.      Spoon the mixture into the thawed pastry shells, then bake for 15-20 minutes at 375 F.

6.      Remove them from the oven when the crust is golden, then let them cool for 5 minutes before scarfing down.