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Left over chicken and egg white muffins

very high in protein and very tasty

RATE:  
 

Makes 6 muffins

Ingredients:

• 120g cooked chicken breast
• 6 Egg whites
• Hot Sauce

Directions:

1. Preheat oven to 190oc
2. Whisk all the egg whites together in a bowl and add hot sauce
3. Using a hand blender, Shred the chicken
4. Spray a muffin pan using one cal spray
5. Place the chicken into the muffin pan and pore the egg white mixture over the top of the chicken
6. Cook in oven for around 15-20 minutes or until fully cooked


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