Not only are these good for kids, they are also perfect for appetizers for dinner parties. They are just the right size for snacking. My guests always go crazy over them. They are so fun and tasty, they are hard to keep around for long. I usually will make up a double batch of these just to make sure that everyone gets a fair chance at getting some! You won’t mind the leftovers if there are any. They are delish! Check out what they are saying about this recipe over at Six Sister’s Stuff:
“These Chicken Parmesan Minis were a huge hit for my little ones.”
My kids love these and so I do too!
Ingredients
1 pound of raw ground chicken
1/2 of a red pepper, diced
1/2 onion, diced
3 cloves of garlic, minced
1 teaspoon of oregano
3 Sargento mozzarella cheese sticks, each cut into 4 pieces
Salt and pepper, to taste
1 egg
1 cup of Ragu marinara sauce
1/2 cup of Italian bread crumbs
2 Tablespoons of Kraft Parmesan cheese
1 Tablespoon of olive oil
Instructions
Preheat oven to 350 degrees. For the topping, mix together the Italian bread crumbs, one tablespoon of the parmesan cheese, and one tablespoon of olive oil; set aside. In a bigger bowl, lightly beat the egg, and add chicken, red pepper, onion, garlic, oregano, 1 Tablespoon of Parmesan, salt and pepper. Mix until well combined.
Spray a regular sized muffin tin with non-stick cooking spray. Spoon heaping spoonfuls of the chicken mixture into a muffin tin. Place a cheese cube (one of the pieces of cheese stick) down in the center of the mixture.
Put one more spoonful of chicken mixture on top, making sure the cheese is covered completely. Sprinkle the bread crumb mixture on top of each chicken mini.
Put the muffin tin in the oven and cook for 30 minutes or until cooked through. Serve with marinara sauce under the minis or in a cup on the side.
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Quick Tip: Leave out the veggies if you know your kids won’t like them. The flavor will still be just fine.
Thanks again to Six Sister’s Stuff for this exciting and tasteful recipe.
