Chicken Meatloaf Muffins Stuffed with Mozzarella and Served with Zucchini Noodles
Ingredienser
- 1 pound ground chicken
- 1 large egg
- ½ cup plain breadcrumbs
- ⅓ cup finely grated Parmesan cheese
- 2 tablespoons milk
- 2 tablespoons finely chopped fresh parsley
- 1 teaspoon garlic powder
- ¾ teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 ounces mozzarella cheese, cut into 8 small cubes
- 4 medium zucchini, spiralized
- 1 tablespoon olive oil
fremgangsmåte
- Heat the oven to 400°F. Lightly grease 8 cups of a standard muffin pan.
- In a large bowl, combine the ground chicken, egg, breadcrumbs, Parmesan, milk, parsley, garlic powder, Italian seasoning, salt, and black pepper. Mix gently until just combined.
- Divide the chicken mixture into 8 portions. Press half of each portion into the bottom of a prepared muffin cup. Place a mozzarella cube in the center, then cover it with the remaining chicken mixture. Pinch the edges together so the cheese is enclosed.
- Bake for 20 to 25 minutes, until the muffins are cooked through and the centers reach 165°F. Let them rest in the pan for 5 minutes before removing.
- While the muffins rest, heat the olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté for 2 to 3 minutes, tossing gently, until just tender. Divide the noodles among four plates and serve with two chicken muffins per plate.
merknader
Keep the chicken mixture loose and avoid overmixing so the muffins stay tender. Seal the mozzarella inside each portion to help keep it from leaking out as it melts. Cook the zucchini noodles briefly, since they soften quickly and release more water the longer they stay in the pan.
Course: Main Course
Cuisine: American
Equipment: Muffin Pan, Large Mixing Bowl, Large Skillet, Instant-Read Thermometer
Cuisine: American
Equipment: Muffin Pan, Large Mixing Bowl, Large Skillet, Instant-Read Thermometer