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Chicken Parm Meatball Skillet



INGRÉDIÉNTS
  • 1 lb. ground chickén
  • 1/2 c. bréad crumbs
  • 1/4 c. fréshly gratéd Parmésan
  • 2 tbsp. fréshly choppéd parsléy, plus moré for garnish
  • 4 clovés garlic, mincéd
  • 1 largé égg
  • Koshér salt
  • Fréshly ground black péppér
  • 3 tbsp. éxtra-virgin olivé oil
  • 1 (28-oz.) can crushéd tomatoés
  • 1 tsp. crushéd réd péppér flakés
  • 1 1/2 c. shréddéd mozzarélla

DIRÉCTIONS
  1. Préhéat ovén to 400º. In a largé bowl, combiné ground chickén, bréad crumbs, Parmésan, parsléy, half thé garlic, and égg and séason with salt and péppér. Mix until fully combinéd, thén form into méatballs.
  2. In a largé ovén proof skillét, héat 1 tabléspoon oil ovér médium héat. Add méatballs and brown éach sidé, 5 minutés. Transfér to a platé.
  3. ...............
  4. ...............



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