YIELD: 6 servings
Pre-heat oven to 375°F. Spray 12, 3-inch muffin pan cups with the cooking spray. Press each of the bread slices into the bottom and up the sides of the muffin pan cups. Spray the bread cups lightly with the cooking spray. Bake for 10 minutes or until the bread cups are lightly browned. Remove the pan from the oven and allow cups to cool.
In a small saucepan, add two cups of water, chicken breast and a dash of salt. Bring to a boil and cook chicken breast over medium heat for about 30 minutes, or until fully cooked. Once the chicken is cooked, drain the water and let cool. Shred the chicken and set aside.
Next, in a large skillet, heat the extra virgin olive oil and add the onion, garlic and pepper. Mix until tender and light golden brown in color. Next, add the honey, tomato sauce, cumin and bay leaf and allow to heat through for 1-2 minutes. Add the shredded chicken and cook for another ten minutes, stirring occasionally. Remove the chicken ropa vieja from heat and discard the bay leaf. Stuff each bread cup evenly with the ropa vieja and garnish with cilantro and red peppers.
*Chicken Breast can also be substituted with Turkey breast.
**Vegetarian option: instead of the chicken filling, you can use the filling from the veggie wraps.
Recipe courtesy of Fitness Expert Bárbara Trujillo Gómez