Chicken Parmesan Meatballs
1 Pound ground chicken breast
1 Egg, beaten
1/2 cup grated Parmesan Cheese and about ¼ cup more for outside breading.
1/2 cup Panko or Whole Wheat Breadcrumbs (and about 3/4 cup more for rolling)
1 teaspoon kosher salt
1/4 cup olive oil,
1-quart jar of your favorite Cannizzaro Marinara Sauce
1/2 cup Shredded or Fresh Mozzarella
2 tablespoons basil, torn
Slider rolls or Sub Rolls for sandwiches – optional
Combine first 5 ingredients with your hands. Wet hands to prevent too much sticking and roll small meatballs and set aside. In a small bowl, place the remaining panko and ¼ cup parmesan cheese. Heat ½ of the oil in a large, oven-safe skillet. Roll each meatball in the breadcrumbs and then place in the heated oil. Repeat and turn meatballs to brown evenly. Remove the meatballs and pour marinara in the same pan. Place meatballs in the sauce and top with Mozzarella. Place in oven at 400 degrees for 15 minutes. Then garnish with basil. Serve over pasta or as a chicken parmesan sub!