Chicken Parmesan Meatball Skillet
This deconstructed version of a chicken Parmesan sandwich is bound to please everyone at the table. Save money on groceries and use three cups of thawed Make-Ahead Roasted Roma Tomato Sauce instead of jarred sauce.
Ingredient
- 1 lb ground chicken
- 1/2 cup Italian style bread crumbs
- 1/3 cup plus 2 tablespoons grated Parmesan cheese
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 egg
- 1 tablespoon olive oil
- 1 jar (24 oz) tomato-basil marinara sauce
- 1 cup shredded mozzarella cheese (4 oz)
- 2 tablespoons sliced fresh basil leaves
Direction
- In large bowl, mix chicken, bread crumbs, 1/3 cup of the Parmesan cheese, the milk, salt, pepper and egg. Shape mixture into 20 meatballs.
- In 10-inch nonstick skillet, heat oil over medium-high heat. Place meatballs in skillet, and brown meatballs on all sides, about 3 minutes on each side; drain.
- Add marinara sauce to skillet. Reduce heat to simmer; cover and cook 5 to 8 minutes or until meatballs are cooked through and no pink remains (at least 165°F). Remove from heat; top with mozzarella cheese, remaining 2 tablespoons Parmesan cheese and the basil.
