In a medium non-stick skillet, on medium-low heat, evenly spray cooking oil for 2 seconds and add chicken, garlic paste and ginger paste and cook for 7 to10 minutes. Keep stirring until the chicken starts to shred.
Once the chicken is cooked, remove from heat and let it cool on a plate.
In a small bowl, combine all vegetables and mix well.
In a separate bowl, mix sour cream and cream cheese. Spread a thin layer of this mixture on the muffin; add shredded chicken and vegetables to the muffin and sprinkle with cheese.
In a large non-stick skillet, or using a Panini maker, over low heat, evenly spray cooking oil for 2 seconds. Place the sandwhich muffins on the skillet (or in the Panini maker) and spray cooking oil for another 2 seconds on top of the muffin sandwhiches. Heat for 2 to 3 minutes until the muffin is crispy on the outside and the cheese has melted on the inside. Enjoy!
Serving Size 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.