Ingredients

The following ingredients have 4 Servings
  • 1 cup Progresso™ panko bread crumbs
  • 1/2 cup Parmesan cheese
  • 1 tablespoon extra-virgin olive oil
  • 1 egg
  • 1 lb ground chicken breast (or dark meat)
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced white onion
  • 2 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 6 fresh basil leaves, torn
  • 1 pinch salt and pepper
  • 16 small mozzarella cubes, cut from a block
  • 2 cups Muir Glen™ organic Cabernet marinara pasta sauce

Instruction

  • Preheat oven to 400°F, and gather your ingredients.
  • In a small bowl, combine the panko, half of the Parmesan cheese, and the olive oil. Using your fingers, combine the mixture until it's evenly coated. Set aside.
  • In a large bowl, lightly beat the egg. Then add the chicken, red bell pepper, onion, garlic, oregano, the remaining Parmesan, basil, and a pinch of salt and pepper. Mix well with your hands.
  • Lightly coat a mini muffin tin with cooking spray. Place a couple of tablespoons 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. If needed, you may broil the panko to further brown it.
  • Let rest 5 minutes. Then using a knife, lightly loosen each cupcake from the muffin tin.
  • In the meantime, warm the marinara sauce in a small saucepan.
  • Serve meatloaf cupcakes with warmed marinara.