You know what seems to be all the rage in restaurants these days? Fusion, or the combining of several separate cuisines into one dish/restaurant concept. This is kind of like that, but far less fancy because mine involves meatloaf. It’s more like diner-fusion than an elegant and eclectic mix of Japanese, Brazilian and Parisian fare (or whatever). I’m good with that. Meatloaf and Chicken Parmesan are two of my favorite comfort foods, and I loved the idea of combining them. The finished product kind of reminded me of a chicken version of meatballs (which are one of my favorite foods of all time – I LOVE meatballs), so I loved them. Of course I also followed my instinct to portion them into muffin tins, and as always it made for added convenience, presentation, portion control, and in this case – a shorter cooking time! These “muffins make great leftovers and are freezer and kid-friendly. Plus, you get to transform your kitchen into the next great Italian-American fusion restaurant! Look at you, being all hip and fancy.
To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
These Chicken Parmesan Meatloaf Muffins are a flavor mashup your whole family will love!
Yield: 12muffins
Ingredients
1 ½lbsraw ground chicken breast, if you have trouble finding ground chicken that is breast meat only, you can throw the same weight of boneless, skinless chicken breasts into the food processor and run until ground
1large egg
1egg whites
6tablespoonsdried breadcrumbs
¾teaspoondried basil
¾teaspoondried thyme
¾teaspoonoregano
2garlic cloves, minced
½a small onion, chopped small or grated
¾teaspoonsalt
1/3teaspoonblack pepper
¾cupParmesan cheese
¾cuppasta sauce
¾cup2% reduced fat shredded Mozzarella cheese
Optional: dried parsley, oregano or basil for garnish
Instructions
Pre-heat the oven to 350. Lightly mist a muffin tin with cooking spray and set aside.
In a large bowl, combine the ground chicken, egg, egg whites, breadcrumbs, basil, thyme, oregano, garlic, onion, salt, pepper and Parmesan cheese and lightly mix together. Do not over handle.
Form the meat mixture evenly into the 12 cups of your prepared muffin tin. Spread the pasta sauce evenly over the tops of each muffin. Bake for 20 minutes and remove from the oven. Top each muffin with about a tablespoon of shredded cheese and then return to the oven for 2-3 minutes until the cheese is melted. Garnish if desired.
Notes
To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!Nutrition Information per muffin:147 calories, 6 g carbs, 2 g sugars, 5 g fat, 2 g saturated fat, 18 g protein, 0 g fiber (from myfitnesspal.com)MyWW SmartPoints per (1 muffin) serving: (SP calculated using the recipe builder on weightwatchers.com)Green: 4 SmartPoints/ Blue: 3 SmartPoints/ Purple: 3 SmartPointsWeight Watchers Points Plus: 4 per muffin, 7 for 2 muffins (P+ calculated using the recipe builder on weightwatchers.com)adapted from What’s Cookin’ Chicago?
Author: Emily Bites
Course: Main Course
Cuisine: American, Italian
Keyword: Ground Chicken, Muffin Tin Meals, Weight Watchers, WW Recipes