December 2, 2013

Chicken Parmesan Meatloaf Muffins

12 Muffins

1 ½ lbs raw ground chicken breast or ground turkey
(if you have trouble finding ground chicken that is breast meat only,
1 large egg
1 egg whites
6 T dried breadcrumbs
¾ t dried basil
¾ t dried thyme
¾ t oregano
2 garlic cloves, minced
½ a small onion, chopped small or grated
¾ t salt
1/3 t black pepper
¾ cup Parmesan cheese
¾ cup pasta sauce
¾ cup 2% reduced fat shredded Mozzarella cheese
dried parsley, oregano or basil for garnish

1. Preheat the oven to 350. Lightly mist a muffin tin with cooking spray and set aside.
2. In a large bowl, combine the ground chicken, egg, egg whites,
breadcrumbs, basil, thyme, oregano, garlic, onion, salt, pepper
and Parmesan cheese and lightly mix together. Do not over handle.
3. Form the meat mixture evenly into the 12 cups of your prepared muffin tin.
Spread the pasta sauce evenly over the tops of each muffin.
Bake for 20 minutes and remove from the oven.
Top each muffin with about a tablespoon of shredded cheese
and then return to the oven for 2-3 minutes until the cheese is melted. Garnish if desired.

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