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Prep 20min
Total50min
Servings16
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Ingredients
1
cup Progresso™ panko bread crumbs
1/2
cup Parmesan cheese
1
tablespoon extra-virgin olive oil
1
egg
1
lb ground chicken breast (or dark meat)
1/2
cup diced red bell pepper
1/2
cup diced white onion
2
cloves garlic, minced
1
tablespoon dried oregano
6
fresh basil leaves, torn
1
pinch salt and pepper
16
small mozzarella cubes, cut from a block
2
cups Muir Glen™ organic Cabernet marinara pasta sauce
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Steps
1
Preheat oven to 400°F, and gather your ingredients.
2
In a small bowl, combine the panko, half of the Parmesan cheese, and the olive oil. Using your fingers, combine the mixture until it's evenly coated. Set aside.
3
In a large bowl, lightly beat the egg. Then add the chicken, red bell pepper, onion, garlic, oregano, the remaining Parmesan, basil, and a pinch of salt and pepper. Mix well with your hands.
4
Lightly coat a mini muffin tin with cooking spray. Place a couple of tablespoons of the chicken mixture in each well. Nestle a cube of mozzarella in the center of the mixture. Pat the chicken over the cheese to completely cover it.
5
Sprinkle the panko/Parmesan mixture on top of each chicken mound, lightly pressing it into the meat.
6
Bake for 25 to 30 minutes, or until the panko is golden brown and the chicken is cooked through. If needed, you may broil the panko to further brown it.
7
Let rest 5 minutes. Then using a knife, lightly loosen each cupcake from the muffin tin.
8
In the meantime, warm the marinara sauce in a small saucepan.
9
Serve meatloaf cupcakes with warmed marinara.
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No nutrition information available for this recipe
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