Lightened Up Chicken, Mozzarella & Marinara Mini Meatloaves


Cooking spray, for coating the muffin pan
1/2 cup plus 1/2 cup panko
1 tablespoon olive oil
1 large egg
2 pounds lean ground chicken
1/2 cup minced sweet onion (from about 1/2 medium onion)
1/4 cup finely chopped fresh basil leaves
3 medium garlic cloves, minced
1 tablespoon kosher salt
1/2 teaspoon dried oregano
1 pkg dry onion soup mix
1/2 cup mozzarella, grated
1/4 cup maple syrup
1/4 teaspoon freshly ground black pepper
3 cups marinara sauce

1 bunch collard greens
1 medium sweet onion thinly sliced
2 tbsp maple syrup
1/2 teaspoon salt
1/2 teaspoon pepper
1 tbsp olive oil


Heat the oven to 400°F and arrange a rack in the middle. Line a baking sheet with aluminum foil. Place a 12-well muffin pan on the baking sheet and coat the wells and the top of the pan with cooking spray (alternatively you can use olive oil to coat the pan); set aside. Heat a heavy pan with olive oil on medium high and add the onions.  Cook until translucent. Add collard greens and cook until soft and wilted.  Add salt and maple syrup.  Remove from heat and set aside.

Wash collard greens and remove the center stem.  Stack leaves on top of one another and roll up.  Thinly slice the collard greens. Set aside in a large bowl.  Thinly slice onion and add to bowl. H

Combine 1/2 cup of the panko, mozzarella, t
he chicken, onion, basil, garlic, salt, oregano, and pepper. and the measured olive oil in a zip top gallon sized bag.  Zip bag and combine until thoroughly mixed; set aside. Beat the egg in a small bowl and add it to mixture.
Divide the mixture among the wells of the muffin pan. 

Sprinkle the reserved panko evenly over the tops of the meatloaf muffins and gently press to adhere.

Place the baking sheet with the muffin pan on it in the oven and bake until the meatloaf muffins are cooked through, about 25 minutes. Meanwhile, heat the tomato or marinara sauce and keep it warm.

When the meatloaf muffins are done cooking, set the oven to broil and broil until the panko topping is golden brown, about 3 to 4 minutes. Remove the baking sheet to a wire rack and let cool for 5 minutes. Run a small knife around the perimeter of each well to loosen and remove the meatloaf muffins. Serve immediately with marinara sauce, mozzarella, and collard greens.