My version of meatloaf chicken parmesan is a little different than what they do in the restaurants, with less sauce and a crispier crust.
Nutrition informations: Serving size: 1 muffin | Smart Points: 4 | Per serving: | Calories: 147 Kcl | Fat: 5 g | Saturated fat: 2 g | Carbs: 6 g | Fiber: 0 g | Sugars: 2 g | protein: 18 g.
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To Make this Recipe You’Il Need the following ingredients:
1 ½ lbs raw ground chicken breast
1 large egg
1 egg whites
6 tbsp dried breadcrumbs
¾ teaspoon dried basil
¾ teaspoon dried thyme
¾ teaspoon oregano
2 chopped garlic cloves
½ a small onion, grated or chopped small
¾ teaspoon of salt
1/3 teaspoon of black pepper
¾ cup of Parmesan cheese
¾ cup of pasta sauce
¾ cup of shredded Mozzarella cheese with 2% fat reduction
dried parsley, oregano or basil (Optional)
Pre-heat the oven to 350°. Use a cooking spray to mist slightly a muffin tin before setting it aside.
Put into a large bowl the following ingredients: ground chicken, egg whites egg, breadcrumbs, basil, thyme, garlic, oregano, onion, salt, pepper and Parmesan cheese and mix lightly together. Do not over handle.
Introduce an equal amount of meat mixture into each one of 12 cups of the prepared muffin tin. Pour the same amount of pasta sauce over the tops of each muffin.
After 20 minutes of baking, remove from the oven. Each muffin should be topped with about a tablespoon of shredded cheese before re-introducing it into the oven for 2 or 3 minutes until the cheese melts. If required, it can be garnished.