Ingredients
1 pound ground chicken
1/2 cup grated Parmesan cheese
1/2 cup breadcrumbs
1/4 cup finely chopped parsley
3 garlic cloves, minced
1 egg, beaten
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
1/4 cup milk
2 tbsp olive oil
1/4 cup grated mozzarella cheese (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine ground chicken, Parmesan, breadcrumbs, parsley, garlic, egg, oregano, salt, and pepper until well mixed.
- Stir in the milk to moisten the mixture.
- Divide the mixture into four equal portions and shape each into a small loaf.
- Place the loaves on a greased baking sheet and drizzle with olive oil.
- Bake for 25-30 minutes or until the internal temperature reaches 165°F (74°C).
- (Optional) Sprinkle mozzarella on top during the last 5 minutes of baking.
Notes
- Use gluten-free breadcrumbs to make this recipe gluten-free.
- Substitute Parmesan with nutritional yeast for a dairy-free option.
- Add red pepper flakes or jalapeños for extra spice.
- Swap oregano with basil, thyme, or rosemary for different flavor profiles.
- Store leftovers in the fridge for 3-4 days or freeze up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Low Fat
Nutrition
- Serving Size: 1 mini loaf
- Calories: 280
- Sugar: 1g
- Sodium: 420mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 90mg
