Chicken Parmesan Muffins
Recipe makes about 9 servings
1 serving is 140 kcals, 6g fat, 7g carbohydrate, 1g fiber, 13g protein
Ingredients
- 2-3 cloves of garlic, minced
- ½ cup yellow or white onion, chopped
- ¼ cup egg whites
- ½ cup Sun-dried Tomatoes, chopped
- 1 tbsp fresh Oregano, chopped or 1 tsp. dried
- 1/2 tbsp fresh Parsley, chopped or 1/2 tsp. dried
- 1 tbsp fresh Basil, chopped or 1 tsp. dried
- 1/3 cup Panko or regular breadcrumbs
- 1 tbsp Olive Oil
- 16 oz. or 1 lb. Ground Chicken
- 1/3 cup Parmesan cheese, grated or shredded
- Salt, Black Pepper, Seasoning Salt (we used Tony Chachere’s), Lemon Pepper, to taste
- 4oz. Part Skim Mozzarella, cut into cubes (1 piece for each muffin)
- ½ cup Marinara or pasta sauce
Directions
- Preheat oven to 350 degrees.
- Mix all ingredients into a large bowl, except mozzarella and marinara, until well blended.
- Spray a muffin tin with non-stick cooking spray. Fill each muffin cup about 1/3 full, then place a cube of mozzarella on top of each. Divide the remaining chicken mixture into each muffin cup on top of the cube of mozzarella.
- Bake in the oven for 25 minutes.
- Top each muffin with marinara or pasta sauce and serve. The muffins can also be topped with additional cheese and fresh basil or oregano.