I 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!
- 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
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