1 tbsp canola oil
1 tbsp tomato paste
salt and pepper
1 1/4 lbs ground chicken thigh
1/3 cup dried bread crumbs
1 small yellow onion, minced
1 stalk celery, minced
1 carrot, peeled and minced
2 tbsps finely minced garlic
1/4 cup finely chopped flat leaf (Italian) parsley
2 tbsp EACH chopped fresh basil and oregano
2 tsp chopped fresh rosemary
1/4 cup chopped fresh chives (or green onions)
1/2 cup fresh grated Parmesan cheese
1 tomato, thickly sliced
Preheat oven to 350F (180C). Lightly oil 4 large muffin cups.
Whisk together egg, tomato paste, salt and pepper. Stir in ground chicken, crumbs, onion, celery, carrot, garlic and herbs; mix until just combined.
Divide the mixture into 4 muffin cups, lightly pressing the mixture into each cup and smoothing the tops. 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 and a slice of tomato. Return to oven and broil until the cheese melts. Remove from the muffin cups and serve immediately with garlic mashed potatoes and steamed vegetables.
Tip: If you don’t have muffin cups, form the mixture into 4 equal sized balls. Bake on a parchment covered baking sheet