Chicken Parmesan Meatloaf Muffins

These mini-meatloaves are made with ground chicken and flavored like chicken parmesan. Two make a main course. Weight Watchers compatible; points listed at original site. http://bit.ly/YdA0Tu

• Ready In: 40 mins
• Serves: 6

Ingredients

• 1  large egg
• 1  egg white
• 1 1⁄2 lbs ground chicken
• 6  tablespoons  dried breadcrumbs
• 3⁄4 teaspoon dried basil (or 2 t chopped fresh basil)
• 3⁄4 teaspoon dried thyme (or 2 t fresh thyme)
• 3⁄4 teaspoon dried oregano (or 2 t chopped fresh oregano)
• 2  garlic cloves, minced
• 1⁄2 small onion, chopped small or grated
• 3⁄4 teaspoon table salt
• 1⁄3 teaspoon black pepper
• 1 1⁄2 ounces  grated parmesan cheese (about 3/4 cup)
• 3⁄4 cup  pasta sauce
• 3  ounces  low fat shredded mozzarella cheese (3/4 cup)
•  parsley (optional) or  oregano (optional) or  basil, for garnish (optional)

Directions

1. Preheat oven to 350°F Spray a muffin tin with non-stick cooking spray.
2. In a large bowl, beat together egg and egg white until combined. Add everything else except pasta sauce, mozzarella cheese, and optional herbs. Mix gently to combine; do not over mix or compress the mixture too firmly.
3. Divide evenly into 12 wells of muffin tin. Divide pasta sauce evenly over the top of each portion (about 1 tbsp). Bake 20 minutes.
4. Top each portion with about 1 tbsp shredded cheese and return to oven until cheese is melted and bubbly, 3-5 minutes. Sprinkle with herbs and serve.