2 tablespoons vegetable oil
1/2 onion, thinly sliced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
2 tablespoons chopped fresh parsley
1/4 cup sliced green olives
2 cups corn muffins, warmed
1 1/2 tablespoons dried oregano
2 tablespoons dried basil
3 eggs, beaten
1 (12 ounce) package frozen chopped spinach, thawed
Heat oil in a large skillet over medium heat. Saute onion, red bell pepper and green pepper for about 1 minute; remove from heat. Mix well. Stir in parsley, green pepper and chicken. Stuff muffins with pepper mixture.
Heat remaining oil in skillet over medium heat; saute onion mixture for 2 to 3 minutes or until thickened. Place pepper mixture over the top of muffins.
Fry onion mixture for 6 to 7 minutes, flipping muffins once. Pour batter into lightly greased 2-quart casserole dish.
Bake in preheated oven 20 minutes, until piping hot. Cool muffins on rack. Serve warm.