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Chicken Parmesan Muffins
Submitted by Gina (Running to the Kitchen) on May 9, 2012 in Main Courses, Poultry
| Prep Time Cook Time |
Servings 9 | Difficulty Easy |
Ingredients
- FOR THE MUFFINS:
- 1 pound Ground Chicken Breast
- ½ cups Rolled Oats
- ½ cups Yellow Onion, Diced
- 1 clove Garlic, Minced
- ¼ cups Parsley, Chopped
- ¼ cups Basil, Chopped
- ¼ cups Sun-Dried Tomatoes, Chopped
- 1 whole Egg
- 2 Tablespoons Liquid Egg Whites
- ½ cups Parmesan, Grated
- 1 pinch Salt And Pepper
- FOR THE TOPPINGS:
- Tomato Sauce
- Fresh Basil
- Parmesan Cheese
Preparation Instructions
Preheat oven to 375ºF and grease a muffin tin or line with muffin cups.
Combine all the muffin ingredients in a large bowl and mix together with hands until ingredients are fully distributed. Roll into balls to fit muffin tin (the mixture will be pretty wet) and drop in.
Bake for approximately 35 minutes.
Use a knife to help remove muffins once cooked and let cool on a wire rack.
Top with fresh tomato sauce, basil and Parmesan cheese.
