CHICKEN PARMESAN MEATBALL SKILLET

Chicken Parmesan Meatball Skillet image

This deconstructed version of a chicken Parmesan sandwich is bound to please everyone at the table. Save money on groceries and use three cups of thawed Make-Ahead Roasted Roma Tomato Sauce instead of jarred sauce.

Provided by Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 5

Number Of Ingredients 11

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Ingredients

1 lb ground chicken
1/2 cup Progresso™ Italian style bread crumbs
1/3 cup plus 2 tablespoons grated Parmesan cheese
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg
1 tablespoon olive oil
1 jar (24 oz) tomato-basil marinara sauce
1 cup shredded mozzarella cheese (4 oz)
2 tablespoons sliced fresh basil leaves

Steps:

In large bowl, mix chicken, bread crumbs, 1/3 cup of the Parmesan cheese, the milk, salt, pepper and egg. Shape mixture into 20 meatballs.
In 10-inch nonstick skillet, heat oil over medium-high heat. Place meatballs in skillet, and brown meatballs on all sides, about 3 minutes on each side; drain.
Add marinara sauce to skillet. Reduce heat to simmer; cover and cook 5 to 8 minutes or until meatballs are cooked through and no pink remains (at least 165°F). Remove from heat; top with mozzarella cheese, remaining 2 tablespoons Parmesan cheese and the basil.
To serve, spoon meatballs and sauce into serving bowls.

Nutrition Facts : Calories 380, Carbohydrate 25 g, Cholesterol 110 mg, Fat 2 1/2, Fiber 2 g, Protein 26 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1260 mg, Sugar 12 g, TransFat 0 g