It’s All Good!

These diabetic-friendly chicken parmesan muffins are a nice change from the normal weeknight supper and a hit with the kids. They are full of flavor, easy to prepare, and make perfect individual portions. Serve the chicken parmesan muffins with a salad or vegetable such as cauliflower tots for a well-balanced and complete meal.

Ingredients

•  2-3 cloves of garlic, minced
•  ½ cup yellow or white onion, chopped
•  ¼ cup egg whites
•  ½ cup sun-dried tomatoes, chopped
•  1 Tbsp. fresh oregano, chopped or 1 tsp. dried
•  ½ Tbsp. fresh parsley, chopped or ½ tsp. dried
•  1 Tbsp. fresh basil, chopped or 1 tsp. dried
•  ⅓ cup panko or regular breadcrumbs
•  1 Tbsp. olive oil
•  1 lb. ground chicken
•  ⅓ cup parmesan cheese, grated or shredded
•  Salt, black pepper, seasoning salt, lemon pepper, to taste
•  4 oz. part skim mozzarella, cut into cubes (1 piece for each muffin)
•  ½ cup marinara or pasta sauce

Directions

1. Preheat oven to 350°F.
2. Mix all ingredients into a large bowl, except mozzarella and marinara, until well blended.
3. Spray a muffin tin with non-stick cooking spray. 
4. Fill each muffin cup about 1/3 full, then place a cube of mozzarella on top of each. Divide the remaining chicken mixture into each muffin cup on top of the cube of mozzarella.
5. Bake in the oven for 25 minutes.
6. Top each muffin with marinara or pasta sauce and serve. The muffins can also be topped with additional cheese and fresh basil or oregano.