Here is a ‘skinnified’ Italian favorite that my mom remarked, “Even your Grandpa would like these!” That’s enough for me! 
Ingredients:
• 1 ½ lbs raw ground chicken breast
• 1 egg
• 1 egg whites
• 1/2 cup dried breadcrumbs
• 1/2 tsp. dried basil
• 1 tsp. Italian seasoning
• 2 garlic cloves, minced
• ½ a small onion, chopped small or grated
• ¾ cup Parmesan cheese (I subbed this out for mozzarella)
• ¾ cup sugar-free pasta sauce
• ¾ cup reduced fat shredded Mozzarella cheese
Instructions:
In a large bowl, combine the ground chicken, egg, egg white, breadcrumbs, basil, Italian seasoning, garlic, onion, and Parmesan (I used Mozzarella) cheese. Mix together until just combined (go ahead, use your hands!) – try not to over-mix
Spray a regular sized muffin tin lightly with cooking spray. Smoosh (that’s a technical term) meat mixture evenly into the 12 cups.
Top each ‘muffin’ with pasta sauce
Bake at 350 degrees F for 20 minutes and remove from the oven. Top each muffin with about a tablespoon of shredded cheese.
Return to the oven for 2-3 minutes or until the cheese is melted.
*Recipe slightly adapted from Emily Bites
Amount Per Serving: Calories: 160; Total Fat: 7g; Total Carbs: 7g; Dietary Fiber: 1g; Protein: 21 g; Sugar: 2g
WW Points Plus: 4
Yield: 12 muffins
Serving size: 1 muffin Ingredients Instructions Nutrition Info and Tips Calories: 160
Fat: 7g Carbohydrates: 7g
Fiber: 1g
Protein: 21g
Sugars: 2g
Hi! I am new to using egg whites. Seems like everything clean uses them. I bought the liquid egg whites in the carton. Is that what you use? It says on the carton that 3 tablespoons is like the whites of 1 large egg. Is that ok??? Thx! These look yummy!
That works – or 1/4 cup if you want to make measuring easier (the extra TBS won’t hurt)! I use the regular eggs and just separate the yolk since I don’t use egg whites too often (or eggs in general) – but if you do eat a lot of eggs, the container is MUCH faster!
Just tried this last night for dinner and they are so so so good. Def. making these for Thanksgiving this year. Besides being extremely good, it is extremely easy to make and clean up. Thanks!
I do not usually follow recipes to the T. Lately I have been doing so to change things up. I did follow this recipe and its the f*****g bomb. I haven’t had meat loaf or balls in years so I was hesitant. MEATLOAF N MEATBALLS ARE BACK b*****s. This was THE most frickn tasty delish moist BUT firm goody. I am in love. You nailed it g! Un be leevable. Damn slammed!!
haha, I’m glad you are so passionate about these, and that you love them! Be sure to try some of my other recipes and let me know what you think!
Hey Tree…….(sorry my name is Theresa also n everyone calls me Tree)
well! Tonite I had just 3 of those delishus babies left…and from the night before, plain rice seasoned only with a packet of Sazon. So I sauteed a green pepper diced., red pepper diced, minced onion and garlic…flaked out the cold rice into this ( I did warm it in the micro w a little water) then took those meat things., diced ‘em small, added em to the pan. So I had this nice big spanishy type rice….but then we put it in tortillas with the leftovers salad, sour cream, and taco sauce…..it tasted so damn good it was better than Taco Bell. I am not kidding! Thank u a million times. I got a bunch of great ideas running thru my fevered brain, lol! And I can eat this too is the BEST! (Got gallstones- everything must b low fat! ) yum yum yum nom nom nom!
Thanks – sounds great!!
What’s a good side dish with this?
I always make a big salad loaded with veggies when I make these Chicken Parm muffins!
I’m planning on making this recipe, but live by myself. Would you suggest freezing the extras before cooking of after cooking? Thanks so much!