Chicken Parmesan Cupcakes
A fun twist on a traditional dinner dish makes this recipe feel like new!
Ingredients
- 1 pound ground chicken
- 3 tablespoons Italian-flavored bread crumbs
- 2 teaspoon finely chopped fresh garlic
- 12 teaspoon onion salt
- 14 teaspoon pepper
- 1 Eggland's Best Egg (large)
Coating
- 12 cup all-purpose flour
- 12 cup Italian-flavored bread crumbs
- 1 Eggland's Best Egg (large), lightly beaten
- 12 cup marinara pasta sauce
- 4 (34-ounce) slices Land O Lakes® 4 Cheese Italian Blend, cut into quarters
Preparation
Heat oven to 350°F. Lightly spray 8 muffin pan cups with no-stick cooking spray; set aside.
Combine all chicken mixture ingredients in bowl; mix well. Shape into 8 meatballs.
Place flour, bread crumbs and egg into separate shallow dishes.
Lightly roll each meatball in flour, then beaten egg, then bread crumbs.
Pat each meatball into bottom of each prepared muffin cup, flattening top. Bake 15 minutes.
Top each meatball with 1 tablespoon marinara sauce and 2 quarters cheese. Bake 3-5 minutes or until internal temperature of chicken reaches 165°F and center is no longer pink.
Cool 1-2 minutes in pan. Serve warm and enjoy!
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 serving |
|---|---|
| Calories | 152 |
| Fat | 6 g |
| Saturated Fat | 2 g |
| Cholesterol | 75 mg |
| Sodium | 298 mg |
| Carbohydrates | 5 g |
| Dietary Fiber | trace |
| Protein | 19 g |
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