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Saturday, December 19, 2015

Mini Chicken Parmesan Meatloaf Cupcakes


We love this Chicken Parmesan Meatloaf stuffed with Mozzarella Cheese and baked in a muffin pan!  It’s ready in 30 minutes and sure to become a firm family favorite.

1        cup panko
1/2     cup Parmesan cheese
1        tablespoon extra-virgin olive oil
1        egg
1        pound ground chicken breast (or dark meat)
1/2     cup diced red bell pepper
1/2     cup diced white onion
2       cloves garlic, minced
1       tablespoon dried oregano
6      fresh basil leaves, torn
1      pinch salt and pepper
16    small mozzarella cubes, cut from a block
2      cups Muir Glen™ organic Cabernet marinara pasta sauce 
  • Preheat oven to 400° F.
  • In a small bowl, combine the panko, half of the Parmesan cheese, and the olive oil. Using your fingers, combine the mixture until it's evenly coated. Set aside.
  • In a large bowl, lightly beat the egg. Then add the chicken, red bell pepper, onion, garlic, oregano, the remaining Parmesan, basil, and a pinch of salt and pepper. Mix well with your hands.
  • Lightly coat a mini muffin tin with cooking spray. Place a couple of tablespoons of the chicken mixture in each well. Nestle a cube of mozzarella in the center of the mixture. Pat the chicken over the cheese to completely cover it.
  • Sprinkle the panko/Parmesan mixture on top of each chicken mound, lightly pressing it into the meat.
  • Bake for 25 to 30 minutes, or until the panko is golden brown and the chicken is cooked through. If needed, you may broil the panko to further brown it.
  • Let rest 5 minutes. Then using a knife, lightly loosen each cupcake from the muffin tin.
  • In the meantime, warm the marinara sauce in a small saucepan.
  • Serve meatloaf cupcakes with warmed marinara. 
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