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–+ servings

Spinach and Sun-Dried Tomato Chicken Meatloaf Muffins

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Rett Main Course
Kategori Italian-American
serveringsstørrelse 4 people

Ingredienser
  

  • 1 pound ground chicken
  • 1 cup finely chopped fresh spinach
  • ⅓ cup chopped sun-dried tomatoes packed in oil, drained
  • ½ cup panko breadcrumbs
  • 1 large egg
  • ⅓ cup grated Parmesan cheese
  • ½ cup shredded mozzarella cheese
  • 1 garlic clove, minced
  • ½ teaspoon dried Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon olive oil, for greasing the muffin tin
  • ½ cup marinara sauce, for serving

fremgangsmåte
 

  • Heat the oven to 375°F. Lightly grease eight cups of a standard muffin tin with the olive oil.
  • In a large bowl, combine the ground chicken, chopped spinach, sun-dried tomatoes, panko, egg, Parmesan, mozzarella, garlic, Italian seasoning, salt, and black pepper. Mix gently just until the ingredients are evenly distributed.
  • Divide the mixture among the eight greased muffin cups. Press it in lightly, leaving the tops slightly rounded rather than packing the mixture tightly.
  • Bake until the muffins are cooked through and the centers reach 165°F, about 20 to 25 minutes. Let them rest in the tin for 5 minutes before lifting them out.
  • Serve warm with marinara sauce on the side.

merknader

Drain the sun-dried tomatoes well so their oil does not make the mixture too loose. Mix gently and avoid packing the chicken into the cups, which helps keep the muffins tender. Refrigerate leftovers promptly and reheat them until hot throughout, serving with warm marinara.
Course: Main Course
Cuisine: Italian-American
Equipment: Standard Muffin Tin, Large Mixing Bowl, Measuring Cups and Spoons