Chicken Parmesan Muffins

Chicken Parmesan Muffins

The first time I made these, I did it one night when we had my parents over for dinner. My dad is a bit of a picky eater, so I thought these would be a safe bet and they were amazing! And bonus...the recipe made 12 muffins (instead of the typical 8 that comes with many of the muffin/cupcake recipes) so even with company, we had leftovers. They were so good and they looked really fancy! We're serving them again this Sunday when friends come over for an Oscar party...I know they'll be incredible once again!

Ingredients:

1 ½ pounds raw ground chicken breast

1 egg

1 egg white

6 T dried breadcrumbs

¾ tsp. dried basil

¾ tsp. dried thyme

¾ tsp. oregano

2 garlic cloves, minced

½ a small onion, chopped finely

¾ tsp. salt
¼ tsp. pepper

¾ c. parmesan cheese

¾ c. pasta sauce

¾ c. 2% mozzarella cheese, shredded 

Directions:

1.   Preheat oven to 350 and spray a muffin tin with cooking spray

2.   In a bowl, combine ground chicken, egg, egg white, bread crumbs, basil, thyme, oregano, garlic, onion, salt, pepper and parmesan cheese. Mix until combined.

3.   Fill all 12 cups of the muffin tin evenly with the meat mixture, it fills each one almost to the top. Press down with a spoon to make sure all the space is filled up. Evenly divide pasta sauce over the 12 muffins. Bake 22-24 minutes or until cooked through.

4.   Remove from oven and evenly divide mozzarella over the 12 muffins. Return to the oven 2-3 more minutes until cheese is melted and slightly browned.

 

Yields 12 servings – WWP+ 4 points for 1, and 7 P+ for 2.

(Pictured above with a 2 point salad – lettuce, tomatoes, cucumbers, mushrooms, 2 T of low fat shredded cheese and 2 T of fat free Caesar dressing and 1 point garlic toast – slice of Healthy Life 100% whole wheat bread toasted, then sprayed with spray butter and sprinkled with garlic salt) 

***adapted from www.emilybites.com***