Chicken Parmesan Muffins
High-protein Chicken Parmesan Muffins made with lean ground chicken, marinara, and melted mozzarella. Each muffin packs over 20g of protein and can be made full-size for easy meal prep or bite-size for game day and parties. Simple ingredients, freezer-friendly, and perfect for lunch, dinner, or high-protein snacks.
Servings: 12
Equipment
Ingredients
- 6 tablespoons dried bread crumbs
- 1 tablespoon Italian seasoning
- 6 tbsp fat free milk
- 2 lbs. ground chicken or blend some breasts like I do
- 3/4 cup grated Parmesan cheese
- 1 whole egg
- 1 egg white
- 3/4 cup pasta sauce I used Classico
- 3 ounces mozzarella cheese
Instructions
- In a small mixing bowl combine the bread crumbs, Italian seasoning, and milk. Set aside.
- Place chicken breasts in blender or food processor. Pulse it a few times to blend into ground chicken.
- Mix in Parmesan cheese, bread crumb mixture, eggs, and seasoning.
- Grease muffin pan with some Pam.
- Evenly distribute meat into all 12 muffin slots, then go back and roll them into a ball if you prefer.
- Cover each meatball with a spoonful of sauce.
- Bake for 20 minutes at 350 dregees F.
- Remove from oven and top with cheese.
- Bake another 3-5 minutes until cheese is melted.
Notes
Search the apps for, "Stay Fit Mom Chicken Parmesan Muffins" to log in your food diary.
Make these mini! Half the recipe and distribute into mini muffin pans. Makes 25. Log each bite as 1/4 muffin!
Nutrition
Serving: 1muffin | Calories: 149kcal | Carbohydrates: 3.6g | Protein: 20.7g | Fat: 6.2g