Easy, cute and tasty. Can you ask more in a recipe? I made these muffins with chicken and mozzarella cheese just a couple of days ago, then I have divided them into portions and stored them in my freezer as a ready-to-go lunch to bring with me to the office. I’ll be leaving for Italy in about 10 days so the next couple of weeks are going to be hectic with business meetings, friends, and pre-Christmas parties…
Wish me luck!
Ingredients (makes 8 muffins):
- 1 kg of ground chicken
- 1/2 cup panko
- 1/2 cup grated Parmesan cheese
- 1 egg
- fresh basil leaves, chopped
- 1 tbsp dry oregano
- 1 tsp salt
- 1/2 tsp ground black pepper
- 150 g mozzarella cheese
for the topping
- 1/3 cup panko
- 1/3 cup grated Parmesan cheese
- 2 tbsp extra virgin olive oil
Prepare the topping by combining 1/3 cup of the panko, 1/3 cup of the Parmesan, and the measured olive oil in a small bowl
mix until evenly moistened; set aside
In a bowl combine all the remaining ingredients
using a fork mix them all together
Divide the mixture among the wells of the muffin pan. Evenly divide the mozzarella pieces among the wells, nestling them into the center of the chicken mixture
Smooth out the tops of the muffins
Sprinkle the reserved panko-Parmesan mixture evenly over the tops of the meatloaf muffins and gently press to adhere
Bake at 200 C for about 40 min or until nice and crispy on top
Remove muffins from the pan
and serve immediately
Don’t let them cool down, enjoy the melted mozzarella heart
This could also make a great finger food idea!
Love
– LittleDani
