Mini Chicken Parmesan Meatloaf Cupcakes

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

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.