Wednesday, October 30, 2013

Week 44: Chicken Parmesan Cupcakes

The Recipe
1 egg
1 lb ground chicken breast
1 small bell pepper, chopped
1 small/medium white onion, chopped
2 cloves garlic, minced
1 tbsp dried oregano
6 fresh basil leaves, torn (optional)
salt and pepper
Mozzarella, cut into cubes.
1/2 cup panko / breadcrumbs
2-3 tbsp Parmesan cheese
1/2 tbsp olive oil

Pasta / Spaghetti
Pasta Sauce

Preheat oven to 200C.

In a small bowl, combine the ingredients for the crust, mix until evenly coated and set aside.

In a large bowl, lightly beat the egg. Then add the next 7 ingredients (chicken through salt and pepper) and mix thoroughly.

Coat a muffin tray with oil, place a blob of the chicken mixture in each well. Nestle a cube of mozzarella in the center of the mixture. Pat the chicken over the cheese to completely cover it.

Sprinkle the panko/Parmesan mixture on top of each chicken mound, lightly pressing it into the meat.

Bake for 25 to 30 minutes, or until the panko is golden brown and the chicken is cooked through. Let rest 5 minutes. Then lightly loosen each cupcake from the muffin tin.

In the meantime, warm the pasta sauce and cook the pasta according to the directions on the package.

The Verdict
The original recipe had you mix TWICE as much panko/parmesan for the crust. I was VERY generous and still had heaps left over. I'll definitely be using these measurements next time.

Because there absolutely will be a "next time". I'm not usually a huge meatball/meatloaf fan, but possibly the fact that this was made with chicken instead of beef meant that it was much lighter and it tasted great :) I didn't have any mozzarella, so I substituted for a cheap cheese, which was probably a mistake. I'll try to find a better cheese next time.

Definitely worth a repeat :)

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