Description
These savory muffin cups are loaded with chicken, nut crumbs, olive oil, and Italian herbs, then topped with warm marinara and fresh basil. They’re perfect for meal prep or weeknight dinners.
Ingredients
Scale
- 2 cups of cooked chicken, chopped or shredded
- 1 cup of Italian nut crumbs or gluten-free breadcrumbs
- 1/4 teaspoon sea salt
- 3 tablespoons Tuscan Herb extra virgin olive oil (sub with regular EVOO)
- 1 egg, beaten
- 1 tablespoon fresh basil, plus more for garnish
- 1/2 cup tomato or marinara sauce
Instructions
- Boil The Chicken : Bring a saucepan of water to a boil. Add your chicken tenders and cook for about 15 – 17 minutes, or until cooked through. Let cool slightly, then chop, or add to the bowl of a stand up mixer using the beater attachment.
- Mix Your Base : In a large bowl, combine the chopped / shredded chicken, Italian nut crumbs (or gluten-free breadcrumbs), sea salt, olive oil, and a beaten egg. Stir until well combined.
- Prep Your Pan : Preheat the oven to 350°F and spray a muffin pan with avocado or coconut oil spray (you can also use liners).
- Fill and Bake : Divide the mixture evenly into 6 muffin cups. Bake for 15 minutes.
- Warm the Marinara : While the muffin cups are baking, warm marinara in a small saucepan with a pinch of sea salt and chopped fresh basil (if your homemade recipe doesn’t already include those ingredients).
- Cool and Garnish : Let the muffins rest for 5 minutes after baking, then remove from the pan. Top with warm marinara, additional fresh basil, and serve.
Notes
- Use rotisserie chicken to save time, but be sure to read the label for unnecessary ingredients.
- Store separately from the marinara if meal prepping.
- Gluten-free and dairy-free friendly (just be sure to use dairy-free marinara).
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Italian-Inspired
