1 Tbsp tomato paste
salt and pepper
1/3 cup dried bread crumbs
1 small yellow onion, minced
1 stalk celery, minced
1 carrot, peeled and minced
2 cloves garlic, minced
1/4 cup finely chopped flat leaf (Italian) parsley
1/4 cup finely chopped fresh herbs (eg basil, oregano, rosemary)
1/4 cup chopped green onions
1 1/4 lbs ground chicken thigh
1 Roma tomato, thickly sliced
1/2 cup fresh grated Parmesan cheese
Preheat oven to 350F (180C). Lightly oil 4 large muffin cups.
Whisk together egg, tomato paste, salt and pepper, breadcrumbs, onion, celery, carrot, garlic, parsley, herbs and green onions; mix until just combined.
Add ground chicken; mix until combined.
Divide the mixture into 4 muffin cups, lightly pressing the mixture into each cup and smoothing the tops.
Top each with a slice of tomato.
Bake in the center of the oven for about 45 minutes or until a thermometer inserted into the center of the loaves reads 175F (80C). Remove from oven and top each with Parmesan cheese.
Remove from the muffin cups and serve immediately with garlic mashed potatoes and steamed vegetables.
Tip: If you have regular muffin cups, divide the meat mixture into 6-8 cups. Check for doneness after 35 minutes.
If you don’t have muffin cups, form the mixture into 4 equal sized balls and flatten slightly. Bake on a parchment covered baking sheet.