Parmesan Chicken Minis

-2I found this recipe from Six Sister’s Stuff on Pinterest the other day and decided it sounded like a great idea. Chicken parm made in a muffin pan- genius. Though Little Man hasn’t quite made it to nomming on chicken yet, I’m pretty sure that this would be great for kids. It’s an easy dish to put together and doesn’t dirty up a ton of dishes- woohoo!

Ingredients:

  • 1 pound of raw ground chicken
  • 1/2 of a red pepper, diced
  • 1/2 onion, diced
  • 3 cloves of garlic, minced
  • 1 teaspoon of oregano
  • 3 mozzarella cheese sticks, each cut into 4 pieces
  • Salt and pepper, to taste
  • 1 egg
  • 1 cup of marinara sauce
  • 1/2 cup of Italian bread crumbs
  • 2 Tablespoons of Parmesan cheese
  • 1 Tablespoon of olive oil

Instructions:
Preheat oven to 350 degrees.  For the topping, mix together the Italian bread crumbs, one tablespoon of the parmesan cheese, and one tablespoon of olive oil; set aside.  In a bigger bowl, lightly beat the egg, and add chicken, red pepper, onion, garlic, oregano, 1 Tablespoon of Parmesan,  salt and pepper. Mix until well combined.  Spray a regular sized  muffin tin with non-stick cooking spray.  Spoon heaping spoonfuls of the chicken mixture into a muffin tin. Place a cheese cube (one of the pieces of cheese stick) down in the center of the mixture.  Put one more spoonful of chicken mixture on top, making sure the cheese is covered completely. Sprinkle the bread crumb mixture on top of each chicken mini. Put the muffin tin in the oven and cook for 30 minutes or until cooked through.  Serve with marinara sauce under the minis or in a cup on the side.

Makes 10 Chicken Parmesan Minis

Ingredients:
1 pound of raw ground chicken
1/2 of a red pepper, diced
1/2 onion, diced
3 cloves of garlic, minced
1 teaspoon of oregano
3 mozzarella cheese sticks, each cut into 4 pieces
Salt and pepper, to taste
1 egg
1 cup of marinara sauce
1/2 cup of Italian bread crumbs
2 Tablespoons of Parmesan cheese
1 Tablespoon of olive oil

Directions:
Preheat oven to 350 degrees.  For the topping, mix together the Italian bread crumbs, one tablespoon of the parmesan cheese, and one tablespoon of olive oil; set aside.  In a bigger bowl, lightly beat the egg, and add chicken, red pepper, onion, garlic, oregano, 1 Tablespoon of Parmesan,  salt and pepper. Mix until well combined.  Spray a regular sized  muffin tin with non-stick cooking spray.  Spoon heaping spoonfuls of the chicken mixture into a muffin tin. Place a cheese cube (one of the pieces of cheese stick) down in the center of the mixture.  Put one more spoonful of chicken mixture on top, making sure the cheese is covered completely. Sprinkle the bread crumb mixture on top of each chicken mini. Put the muffin tin in the oven and cook for 30 minutes or until cooked through.  Serve with marinara sauce under the minis or in a cup on the side.
Makes 10 Chicken Parmesan Minis
Read more at http://www.sixsistersstuff.com/2013/08/chicken-parmesan-minis.html#5ImIR8srXttYkYdF.99

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Honey Lime Chicken Skewers

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I’m always looking for something quick and easy that doesn’t necessarily taste quick and easy- and I don’t think I’m alone here. Enter: these delicious Honey Lime Chicken Skewers that I found on Kitchen Meets Girl. I had everything I needed already in the kitchen and decided to give these a try on a whim. Best decision I’ve made all week. Note: the cilantro is NOT just a garnish, it’s critical for cutting the heat of the sriracha sauce and red pepper. It’s a great combination.

Ingredients:

  • 3 tablespoons soy sauce
  • 2 tablespoons honey
  • 1 tablespoon vegetable oil
  • juice of one lime
  • 2 garlic cloves, minced
  • 1-2 teaspoon Siracha
  • red pepper flakes, to taste
  • 2 tablespoons cilantro
  • 1 pound skinless, boneless chicken breasts

Directions:

  1. In a small bowl, combine your ingredients, minus the cilantro. Mix thoroughly.
  2. Pour marinade over chicken breasts and turn to coat. Cover and allow to marinate for at least 1 hour.
  3. Grill on medium high heat for 6 to 8 minutes per side, until juices run clear.
  4. Serve with cilantro.

Note: If you’re using bamboo skewers, soak your sticks in water for at least 5 minutes.