Saturday, June 29, 2013

Recipes for the Fourth of July

Chicken Parmesan Muffins

Main Dish
Yields: 1 dozen

1 ½ lbs. raw ground chicken breast (Boneless, skinless chicken breasts can be ground in food processor or pulsated in the blender.)
1 large egg
1 egg white
6 Tbsp. dried breadcrumbs
3/4 tsp. dried basil
tsp. dried thyme
tsp. oregano
2 garlic cloves, minced
1/2 small onion, chopped fine
tsp. sea salt
tsp. black pepper
3/4 cup Parmesan cheese
3/4 cup pasta sauce
3/4 cup shredded Mozzarella cheese (save for topping at end of baking period)
Optional: dried parsley, oregano or basil for garnish

1. Preheat oven to 350 degrees. Grease muffin tin with coconut oil and set aside.
2. In a large bowl, combine ground chicken, egg, egg whites, breadcrumbs, basil, thyme, oregano, garlic, onion, salt, pepper and Parmesan cheese.  Mix all together.
3. Form the meat mixture and place evenly in the 12 cups of your prepared muffin tin. Spread the pasta sauce evenly over the top of each muffin. Bake for 20 minutes and remove from the oven. Top each muffin with a tablespoon of shredded cheese and bake in oven for another 2-3 minutes to melt the cheese.  Garnish with fresh herbs.