PARMESAN CHICKEN SLIDERS RECIPES

Name: Mozzarella-Stuffed Chicken Parmesan Meatloaf
Prep time: 20 min
Total time: 1 h 30 min
Yield: 8
Ingredients: 2 tablespoons olive oil; 1 cup diced onions; 3 cloves finely chopped garlic; 1 1/2 lb ground chicken; 1 cup Progresso™ panko crispy bread crumbs; 1/4 cup milk; 1 egg; 2 tablespoons grated Parmesan cheese; 2 tablespoons chopped fresh parsley; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 teaspoon crushed red pepper flakes, if desired; 6 oz mozzarella cheese, cut into planks; 1 cup marinara sauce; 1/2 cup Progresso™ panko crispy bread crumbs; 1 clove finely chopped garlic; 2 tablespoons butter; 3 tablespoons grated Parmesan cheese; 2 tablespoons chopped fresh parsley

MOZZARELLA-STUFFED CHICKEN PARMESAN MEATLOAF RECIPE ...

Mozzarella-Stuffed Chicken Parmesan Meatloaf Recipe ... image

All the classic flavors of chicken Parmesan come together in this meatloaf stuffed with gooey mozzarella cheese.

Provided by Cindy Rahe

Total Time 1 hours 30 minutes

Prep Time 20 minutes

Yield 8

Number Of Ingredients 19

Ingredients

2 tablespoons olive oil
1 cup diced onions
3 cloves finely chopped garlic
1 1/2 lb ground chicken
1 cup Progresso™ panko crispy bread crumbs
1/4 cup milk
1 egg
2 tablespoons grated Parmesan cheese
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes, if desired
6 oz mozzarella cheese, cut into planks
1 cup marinara sauce
1/2 cup Progresso™ panko crispy bread crumbs
1 clove finely chopped garlic
2 tablespoons butter
3 tablespoons grated Parmesan cheese
2 tablespoons chopped fresh parsley

Steps:

Heat oven to 400°F. Spray 9x5-inch loaf pan with cooking spray.
In 8-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Cook onions, 3 cloves garlic and a dash of salt in oil about 5 minutes or until onions are soft and translucent. Set aside to cool.
In large bowl, mix remaining tablespoon olive oil, the ground chicken, 1 cup bread crumbs, the milk, egg, 2 tablespoons Parmesan cheese, 2 tablespoons parsley, the salt, pepper and pepper flakes. Add onion and garlic mixture; mix well.
Pat half of meatloaf mixture in pan. Arrange cheese planks down center of meatloaf, leaving 1/2 to 1 inch of cheese-free space around all edges. Cut cheese in half as needed to fit. Cover cheese with remaining meatloaf mixture; press around edges to seal in cheese. Spread half of the marinara sauce over top of meatloaf.
Bake about 1 hour or until meat thermometer inserted in center of loaf reads 165°F. Cool 10 to 15 minutes. Meanwhile in 6-inch skillet, toast 1/2 cup bread crumbs, 1 clove garlic and the butter until golden. Scrape into small dish to cool slightly. Stir in 3 tablespoons Parmesan and 2 tablespoons parsley. Top meatloaf with mixture.
Serve with remaining marinara sauce.

Nutrition Facts : Calories 350 , CarbohydrateContent 23 g, CholesterolContent 95 mg, FatContent 3 , FiberContent 1 g, ProteinContent 21 g, SaturatedFatContent 7 g, ServingSize 1 Serving, SodiumContent 580 mg, SugarContent 5 g, TransFatContent 0 g

MOZZARELLA-STUFFED CHICKEN PARMESAN MEATLOAF RECIPE ...

Mozzarella-Stuffed Chicken Parmesan Meatloaf Recipe ... image

All the classic flavors of chicken Parmesan come together in this meatloaf stuffed with gooey mozzarella cheese.

Provided by Cindy Rahe

Total Time 1 hours 30 minutes

Prep Time 20 minutes

Yield 8

Number Of Ingredients 19

Ingredients

2 tablespoons olive oil
1 cup diced onions
3 cloves finely chopped garlic
1 1/2 lb ground chicken
1 cup Progresso™ panko crispy bread crumbs
1/4 cup milk
1 egg
2 tablespoons grated Parmesan cheese
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes, if desired
6 oz mozzarella cheese, cut into planks
1 cup marinara sauce
1/2 cup Progresso™ panko crispy bread crumbs
1 clove finely chopped garlic
2 tablespoons butter
3 tablespoons grated Parmesan cheese
2 tablespoons chopped fresh parsley

Steps:

Heat oven to 400°F. Spray 9x5-inch loaf pan with cooking spray.
In 8-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Cook onions, 3 cloves garlic and a dash of salt in oil about 5 minutes or until onions are soft and translucent. Set aside to cool.
In large bowl, mix remaining tablespoon olive oil, the ground chicken, 1 cup bread crumbs, the milk, egg, 2 tablespoons Parmesan cheese, 2 tablespoons parsley, the salt, pepper and pepper flakes. Add onion and garlic mixture; mix well.
Pat half of meatloaf mixture in pan. Arrange cheese planks down center of meatloaf, leaving 1/2 to 1 inch of cheese-free space around all edges. Cut cheese in half as needed to fit. Cover cheese with remaining meatloaf mixture; press around edges to seal in cheese. Spread half of the marinara sauce over top of meatloaf.
Bake about 1 hour or until meat thermometer inserted in center of loaf reads 165°F. Cool 10 to 15 minutes. Meanwhile in 6-inch skillet, toast 1/2 cup bread crumbs, 1 clove garlic and the butter until golden. Scrape into small dish to cool slightly. Stir in 3 tablespoons Parmesan and 2 tablespoons parsley. Top meatloaf with mixture.
Serve with remaining marinara sauce.

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1. You can make these burgers or sliders in an oven at full whack, on the barbecue or in a hot pan. If you’re using the oven or barbecue, preheat it now.
2. Peel and finely chop the onions. Put a splash of olive oil into a large frying pan on a low heat and add your onions. Fry for 10 minutes or until the onions have softened, then put to one side to cool completely.
3. Blitz your crackers or bread (remove the crusts first) in a food processor until you get a fine consistency. Oil a clean baking tray and put aside.
4. Put the cooled onions into a large bowl with the rest of the burger ingredients. Use clean hands to scrunch the mixture together really well, then divide into 6 equal balls for burgers and 18 equal balls for sliders.
5. Wet your hands and roll the balls into burger-shaped patties about 2cm thick. Place your burgers or sliders on the oiled baking tray and pat with a little olive oil. Cover them with clingfilm and put the tray into the fridge for at least an hour, or until the patties firm up.
6. This is a good time to make your spicy mayo, so put mayo, yoghurt, ketchup and smoked paprika into a bowl, squeeze in the lemon juice, mix well and put to one side.
7. If using a frying pan or griddle pan, put it on a high heat now and let it get really hot. However you decide to cook your burgers, they’ll want around 3 or 4 minutes per side – you may have to cook them in batches if your pan isn’t big enough.
8. When your burgers or sliders are nearly cooked on one side, add the rashers of bacon – whichever way you’re cooking them – then flip the burgers and cook the bacon until golden and crisp.
9. When the burgers are cooked to your liking and it’s all looking really good, halve your burger buns and warm them through. Put the bacon on a plate lined with kitchen paper to drain.
10. Click off the lettuce leaves, wash and spin dry. Slice the tomatoes and gherkins.
11. When everything comes together, pop your burgers or sliders on to their buns, add all your lovely toppings and your spicy mayo (you know how to put a burger together!), then tuck in with a lovely fresh salad, baked potato or potato wedges.

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Total Time 04 hours 25 minutes
Category Dinner
Cuisine Europe, Italian
Calories 475 calories per serving

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Calories 396 calories per serving

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1. You can make these burgers or sliders in an oven at full whack, on the barbecue or in a hot pan. If you’re using the oven or barbecue, preheat it now.
2. Peel and finely chop the onions. Put a splash of olive oil into a large frying pan on a low heat and add your onions. Fry for 10 minutes or until the onions have softened, then put to one side to cool completely.
3. Blitz your crackers or bread (remove the crusts first) in a food processor until you get a fine consistency. Oil a clean baking tray and put aside.
4. Put the cooled onions into a large bowl with the rest of the burger ingredients. Use clean hands to scrunch the mixture together really well, then divide into 6 equal balls for burgers and 18 equal balls for sliders.
5. Wet your hands and roll the balls into burger-shaped patties about 2cm thick. Place your burgers or sliders on the oiled baking tray and pat with a little olive oil. Cover them with clingfilm and put the tray into the fridge for at least an hour, or until the patties firm up.
6. This is a good time to make your spicy mayo, so put mayo, yoghurt, ketchup and smoked paprika into a bowl, squeeze in the lemon juice, mix well and put to one side.
7. If using a frying pan or griddle pan, put it on a high heat now and let it get really hot. However you decide to cook your burgers, they’ll want around 3 or 4 minutes per side – you may have to cook them in batches if your pan isn’t big enough.
8. When your burgers or sliders are nearly cooked on one side, add the rashers of bacon – whichever way you’re cooking them – then flip the burgers and cook the bacon until golden and crisp.
9. When the burgers are cooked to your liking and it’s all looking really good, halve your burger buns and warm them through. Put the bacon on a plate lined with kitchen paper to drain.
10. Click off the lettuce leaves, wash and spin dry. Slice the tomatoes and gherkins.
11. When everything comes together, pop your burgers or sliders on to their buns, add all your lovely toppings and your spicy mayo (you know how to put a burger together!), then tuck in with a lovely fresh salad, baked potato or potato wedges.

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