Made these for the first time last night. They came out amazing. I am posting how I did it. At the end I will post a link to the recipe I based it on. The major difference will be more of the process and that I did't really measure my ingredients. I have to toss that out there. I don't measure much. If it looks right, it is right. I've yet to really screw up a creation.
Makes 8
2 pounds ground chicken (I used dark meat, it has more flavor)
1 cup or so very finely diced onion
1/2 - 3/4 cup very finely diced red onion
2 eggs worth of egg beaters (or two eggs if you want)
6 oz of shredded or grated Parmesan cheese
1-2 teaspoons of garlic herb seasoning (or whatever Italian seasoning you have)
1/2 - 3/4 cup bread crumbs
8 pieces of mozzarella each roughly 1 oz *
large can or jar of YOUR favorite spaghetti sauce
Preheat oven to 375 degrees
Pour sauce into the bottom of a 9 x 13" pan.
Mix 1/2 of the parmesan cheese with 1/2 of the bread crumbs, set aside.
Mix everything else but the mozzarella together. Divide into 8 equal portions. Shape into mini loaves or rounds. Press a piece of the mozzarella into each loaf, then seal the chicken mixture around the cheese.
Roll in the breadcrumb/cheese mixture and set into the pan. Any leftover breadcrumbs can be sprinkled over them.
Put in the oven and bake until done, roughly 30-45 minutes for the size I made. Serve with a salad, veggie or pasta. You will need more sauce if you do pasta.
* After you cut the cheese into pieces, put it in the freezer while you get the meat mixed up. Keeping it really cold will help prevent cheese leakage when cooking.
Nutrition:
380 calories
25 gms. carbs
33 gms. protein
20 gms. fat
