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One of the challenges in family cooking is finding a recipe that everyone will eat and can be adjusted to the proper portions. This Chicken Parmesan Loaf was a hit with my family. Re-thinking the whole portion control thing, I made this recipe in a muffin pan for perfect individual sized portions.
This recipe is simple to make without the breading, coating and frying of traditional chicken Parmesan recipes. Zero hassle and 100% authentic tasting.
These individual cups make a great meal for the entire family. Oh, and let’s not forget that leftovers are perfect for lunches too, MOMables style!
Recipe yields 12 cup size portions. Tip: For this recipe, silicone or foil muffin liners will work best in lieu of paper liners.
Ingredients
- 1 lb ground chicken
- 1 large egg
- 1/4 cup of bread crumbs
- 1/2 can (14.5oz) of diced tomatoes with Italian herbs (oregano, basil, & garlic)
- 1/2 cup grated Parmesan cheese
- 1/2 cup pasta sauce
- 1/2 cup shredded mozzarella cheese
Directions
- Preheat the oven to 350 degrees. Spray muffin liners lightly with cooking spray, set aside.
- In a large bowl, combine the ground chicken, egg, bread crumbs, tomatoes, and Parmesan cheese. Mix with hands, just like a meatloaf.
- Place the mixture into each cup, leaving enough room to add sauce on the top.
- Top 1-2 tsp. of sauce over each cup.
- Bake for 35-40 minutes.
- Remove from oven and sprinkle mozzarella cheese on each cup. Place back in oven until cheese has melted.
- Remove from oven again and allow each cup to rest before removing liners, if serving immediately.
- Make ahead tip: Recipe can be frozen after mixing and dividing amongst lined cups. Just thaw, top with sauce, and bake following directions as indicated below.
Sounds great! Any recommendations for making these egg-free (have a severe egg allergy in the family). Thanks!
Can you family tolerate egg substitutes? I have found that some work well in the ‘binding’
Hi Brooke! I’ve been reading a lot about egg substitutes since many of the readers on my blog have egg allergies, as well.
If you can handle substitutes, as Laura mentioned, like Ener-G brand that is a great option (Ener-G is a great allergy-friendly food brand). Other alternatives depend on what you’re making: Bananas or applesauce work well with cookies or muffins as substitutes. In baking I’ve also heard people sometimes use Tofu. You could also just “up” the amount of oats or bread crumbs used to try and help bind the ingredients or add 2 tbsp. of cornstartch! Hope this helps… :)