Total Time
Prep 20 mins
Cook 30 mins

I submitted this recipe for RSC#12 These little chicken flowers can be used as a whole meal or served as an appetizer. They would be great to serve at a dinner party. With southwestern flavors this is great pared with corn or black beans.

Ingredients Nutrition


  1. Pre-heat oven to 350 degrees. Spray a 12 cup muffin pan with cooking spray.
  2. In a bowl combine mascarpone, egg white, minced garlic, splenda, chili powder, 1/2 teaspoon salt, & hot sauce mix well.
  3. In the same bowl add chicken and sundried tomatoes. Mix until chicken and tomatoes are coated. Set aside in the fridge.
  4. In a zip lock bag add Rice Krispies, seal the bag; with a rolling pin or a large hard glass, crunch the Rice Krispies until ground up similar to bread crumbs.
  5. To the zip lock bag add garlic powder, dried parsley, & 1/4 teaspoon salt mix well with spoon or close the bag and shake until well blended. Set aside.
  6. In prepared muffin pan layer one square of the Phyllo Sheet in each muffin cup. Spray with cooking spray, then add another layer of the Phyllo Sheet squares, and spray again. Repeat until all of the Phyllo Sheet squares are in each of the muffin cups. Make sure to press against the sides with each layers so you have plenty of room for your filling. It's okay to have the corners of the dough sticking up. It makes them look more like flowers.
  7. Place a small amount of chicken mixture in each cup until all cups have been filled.
  8. Melt 2 Tablespoons of butter and add to your prepared Rice Krispies in the zip lock bag. Using a fork or spoon mix the butter with the krispies until well moistened. You can use a separate bowl for this step if you prefer but I like to save on doing extra dishes. When the krispies are moist crumbles spoon over chicken.
  9. Place in the preheated oven and bake for 25-30 minutes or until cooked through.
  10. When finished allow the Chicken Flowers to cool for about 5-10 minutes. Using a fork gently pull the Chicken Flowers out of the muffin pan. Plate and serve!
Most Helpful

I thought these were very cute & they would be adorable baked in mini muffin pans for a bite size appetizer tray. I liked the southwest flavors of the chicken mixture. I think one could even add scallions or replace the hot sauce with chipolte if desired. As mentioned by the other reviewers I needed more phyllo. I added several sheets and am glad I did. The flowers ended up crunchy & crisp surrounding the filling. Thank you for your entry!

Susie D August 25, 2008

These were ohh so tasty! I had left over chicken which worked out great for this recipe. I ended up having to use a 6th sheet of phyllo because I only had 30 squars from the 5 sheets and I needed 36 to have the same amount of layers on each flower. I guess if I had thought about it I could have cut the squars a little smaller, but I'm glad I didn't. The size they came out was perfect. Also, I think the chicken mixture maybe could have used a little something else, maybe onions or or some clinatro. All in all a very good recipe and a great little lunch for me :)

Chef Jean August 22, 2008

4 Stars: These little cuties got rave reviews from my faithful taste-testers. The smooth & spicy mascarpone cream (I used homemade chili powder) was a delicious base for the chicken & sun-dried tomatoes. The filling & it's crunchy topping inside of a flaky, buttery phyllo was a hit combination. My only change next time will be to use more sheets of phyllo dough. Five sheets was just not enough of a base to hold the heavy filling & made them too fragile to eat as an appy without a fork. Made, enjoyed & reviewed for RSC #12.

**Tinkerbell** August 22, 2008