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1
Pre-heat oven to 350 degrees.
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2
Spray a 12 cup muffin pan with cooking spray.
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3
In a bowl combine mascarpone, egg white, minced garlic, splenda, chili powder, 1/2 teaspoon salt, & hot sauce mix well.
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4
In the same bowl add chicken and sundried tomatoes.
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5
Mix until chicken and tomatoes are coated.
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6
Set aside in the fridge.
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7
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.
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8
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.
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9
Set aside.
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10
In prepared muffin pan layer one square of the Phyllo Sheet in each muffin cup.
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11
Spray with cooking spray, then add another layer of the Phyllo Sheet squares, and spray again.
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12
Repeat until all of the Phyllo Sheet squares are in each of the muffin cups.
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13
Make sure to press against the sides with each layers so you have plenty of room for your filling.
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14
It's okay to have the corners of the dough sticking up.
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15
It makes them look more like flowers.
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16
Place a small amount of chicken mixture in each cup until all cups have been filled.
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17
Melt 2 Tablespoons of butter and add to your prepared Rice Krispies in the zip lock bag.
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18
Using a fork or spoon mix the butter with the krispies until well moistened.
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19
You can use a separate bowl for this step if you prefer but I like to save on doing extra dishes.
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20
When the krispies are moist crumbles spoon over chicken.
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21
Place in the preheated oven and bake for 25-30 minutes or until cooked through.
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22
When finished allow the Chicken Flowers to cool for about 5-10 minutes.
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23
Using a fork gently pull the Chicken Flowers out of the muffin pan.
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24
Plate and serve!
