Chicken Parmesan Meatloaf Muffins |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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These mini-meatloaves are made with ground chicken and flavored like chicken parmesan. Two make a main course. Weight Watchers compatible; points listed at original site. Ingredients:
1 large egg |
1 egg white |
1 1/2 lbs ground chicken |
6 tablespoons dried breadcrumbs |
3/4 teaspoon dried basil (or 2 t chopped fresh basil) |
3/4 teaspoon dried thyme (or 2 t fresh thyme) |
3/4 teaspoon dried oregano (or 2 t chopped fresh oregano) |
2 garlic cloves, minced |
1/2 small onion, chopped small or grated |
3/4 teaspoon table salt |
1/3 teaspoon black pepper |
1 1/2 ounces grated parmesan cheese (about 3/4 cup) |
3/4 cup pasta sauce |
3 ounces low fat shredded mozzarella cheese (3/4 cup) |
parsley (optional) or oregano (optional) or basil, for garnish (optional) |
Directions:
1. Preheat oven to 350°F Spray a muffin tin with non-stick cooking spray.
2. In a large bowl, beat together egg and egg white until combined. Add everything else except pasta sauce, mozzarella cheese, and optional herbs. Mix gently to combine; do not over mix or compress the mixture too firmly.
3. Divide evenly into 12 wells of muffin tin. Divide pasta sauce evenly over the top of each portion (about 1 tbsp). Bake 20 minutes.
4. Top each portion with about 1 tbsp shredded cheese and return to oven until cheese is melted and bubbly, 3-5 minutes. Sprinkle with herbs and serve.
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