I have kids who have terrible hunger pangs, yet wouldn’t eat anything that is given to them. I am lucky that they eat fruits like apple, banana, pomegranates, etc. and vegetables like cucumber and carrot, but otherwise to get a meal across to them is very difficult, in general. Just the other day last week, I made a simple stir fry of chicken and broccoli, hoping that they would touch the green thing along with the chicken, alas, my plate kept getting flying broccoli pieces landing into it and they quietly finished off the chicken. No amount of screaming, requesting or begging worked. It is always the case… Sometimes it is so nerve-wrecking, but then I remind myself that even we as kids were very fussy with vegetables… 😀
This is the simplest snack I have ever made, I guess… Some slices of bread, topping of your choice, baked till done and ready to devour! This is so apt for packing into the kid’s school snack box, when you get impromptu guests and even for your Iftar time snacks, since Ramadan is approaching soon, InShaAllah. Since it has ingredients that kids will love, it won’t take time to fly off your plates!
Chicken Olive Bread Cups
- 6 slices large bread
- Mayonnaise as required
- Dried parsley as required
- 1/2 cup shredded chicken pieces I used leftover rotisserie
- 1/4 cup sliced black olives
- Pepper to taste
- Mozarella cheese as required.
- Preheat oven to 200 degrees. Keep a 6 cup muffin pan ready.
- Cut the edge of a bread slice and flatten up lightly with a rolling pin. Arrange into a muffin hole to look like a basket. Repeat with the remaining bread. Put into the oven for 5 minutes till the sides become crisp.
- Pull out the pan. Spread some mayonnaise in. Sprinkle the dried parsley. Divide the chicken in between the cups and then top with olives. Sprinkle mozarella cheese as required.
- Return back to the oven and bake for another 12-15 minutest till the cheese is melted. Serve warm!