Chicken Parmesan Muffins
These muffins are definitely a favorite in our house. My husband's favorite dish is chicken Parmesan but I rarely have time to actually make it so these are a great substitute that I can make even on weeknights.
Ingredients
| 1 lb | 455 g | Ground chicken |
| 1 | Egg yolk, lightly beaten | |
| 0.33 cup | 79 ml | Panko breadcrumbs |
| 1 tsp | 5 ml | Olive oil |
| 2 cloves | Garlic, minced | |
| 1 | Small onion, very finely minced or grated | |
| 1 tsp | 5 ml | Dried basil |
| 0.5 tsp | 2.5 ml | Dried thyme |
| 1 tsp | 5 ml | Dried oregano |
| 0.5 tsp | 2.5 ml | Salt |
| 0.5 tsp | 2.5 ml | Black pepper |
| 0.67 cup | 160 ml | Grated Parmesan cheese, divided |
| 4 oz | 115 g | Fresh mozzarella, cut into cubes (1/2 cup shredded works too) |
| 0.5 cup | 120 ml | Marinara sauce |
Instructions
- Preheat oven to 350 degrees. Lightly grease a 12 cup muffin tin with cooking spray or use silicone liners.
- In a small pan, heat 1 tsp oil over medium heat. Add onion and garlic and lightly saute for 1-2 minutes. Allow to cool for 5 minutes.
- In a large bowl, mix ground chicken, egg yolk, breadcrumbs, onion mixture, dried herbs, salt, pepper and 1/2 cup grated Parmesan together. Gently mix with hands. (You can use a spoon but, honestly, hands work the best.)
- Fill each muffin cup about 1/3 full with meat mixture. Place one cube of fresh mozzarella on top of the meat mixture in each muffin cup. Then, evenly divide the remaining meat mixture on top of the mozzarella.
- Cover the top of each "muffin" with marinara sauce and sprinkle with Parmesan cheese.
- Bake in preheated oven for 25-30 minutes or until fully cooked.