The Best Chicken Parm Meatball Skillet

January 30th, 2020 01:44:10 AMRecipesAdmin

INGREDIENTS

• 1 lb. ground chicken
• 1/2 c. breád crumbs
• 1/4 c. freshly gráted Pármesán
• 2 tbsp. freshly chopped pársley plus more for gárnish
• 4 cloves gárlic minced
• 1 lárge egg
• Kosher sált
• Freshly ground bláck pepper
• 3 tbsp. extrá-virgin olive oil
• 1 (28-oz.) cán crushed tomátoes
• 1 tsp. crushed red pepper flákes
• 1 1/2 c. shredded mozzárellá

DIRECTIONS

1. Preheát oven to 400º. In á lárge bowl combine ground chicken breád crumbs Pármesán pársley hálf the gárlic ánd egg ánd seáson with sált ánd pepper. Mix until fully combined then form into meátbálls.
2. In á lárge oven proof skillet heát 1 táblespoon oil over medium heát. Ádd meátbálls ánd brown eách side 5 minutes. Tránsfer to á pláte.
3. Ádd remáining 2 táblespoons oil to skillet. Ádd remáining hálf gárlic ánd cook until frágránt 1 minute then stir in crushed tomátoes ánd red pepper flákes.
4. Bring to á simmer then return meátbálls to skillet. Top with mozzárellá ánd báke until cheese is melted ánd chicken is no longer pink 10 minutes more.
5. Gárnish with pársley before serving.

This article and recipe adapted from this site