Preparation Time: 15 minutes

Cook Time: 50 minutes

Cut: Ground chicken


1 egg
1 Tbsp (15 ml)  tomato paste
salt and pepper
1/3 cup (80 ml) dried bread crumbs
1 small yellow onion, minced
1 stalk celery, minced
1 carrot, peeled and minced
2 cloves garlic, minced
1/4 cup (60 ml) flat leaf (Italian) parsley, finely chopped
1/4 cup (60 ml) fresh herbs (eg basil, oregano, rosemary), finely chopped
1/4 cup (60 ml) green onions, chopped
1 lbs (450 g) ground chicken


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.

Bake in the center of the oven for about 45 minutes or until a thermometer inserted into the center of the loaves reads 165F (74C).

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.