Chicken Parmesan Muffins

Let me start out by saying that one of my sons liked these so much,  he ate 4 of them.  In his case, he had no need for a fork,  he picked them up and ate them by hand.    I tweaked this recipe by using chopped up cooked chicken breast versus ground chicken or turkey.  Easy to store, less messy and very tasty. (I fed my youngest son before I had a chance to take a picture...that is why this picture only shows 11 muffins)

Makes 12 small muffins


1  1/4 lbs chicken (finely chopped)
2 large eggs
6 tablespoons plain dried bread crumbs
1/3 teaspoon dried basil
1/3 teaspoon dried thyme
1/3 teaspoon dried oregano
2 garlic cloves, minced
1/2 small onion grated or chopped
1/3 teaspoon salt
1/3 teaspoon black pepper
3/4 cup Parmesan cheese
1/2 cup skim milk
3/4 cup pasta sauce  (I used Prego with mushrooms)
3/4 cup 25 reduced fat shredded Mozzarella cheese

• Preheat oven to 350 bake.  Lightly spray muffin tins with cooking spray
• In a large bowl, combine cooked chicken, eggs, breadcrumbs, basil, thyme, oregano, garlic, onion, salt, pepper, Parmesan and milk together.  Mix lightly
• Place 12 equal portions of meat mixture into the muffin tins
• Spread pasta sauce evenly over each top
• Bake for 20 minutes.  Remove from oven
• Top each muffin with a tablespoon of shredded cheese and return to the oven for 2 to 3 minutes, until cheese is melted

-Queenie Cuisine