Chicken Parmesan Muffins

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

  1. Preheat oven to 350 degrees.
  2. Mix all ingredients into a large bowl, except mozzarella and marinara, until well blended.
  3. 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.
  4. Bake in the oven for 25 minutes.
  5. Top each muffin with marinara or pasta sauce and serve. The muffins can also be topped with additional cheese and fresh basil or oregano.