Chicken Parmi Minis
by Mona Fe on Jan 18, 2021
Our kid-friendly Chicken Parmigiana Recipe: Nutritious, Wholesome and next-level Delicious
The first thing that comes to mind when someone mentions Chicken Parmigiana is a greasy pub dinner. One without flavour, nutrients or goodness that fills the tummy, but leaves your vitamin intake behind.
We’re big fans of a Chicken Parmigiana if done right. That’s why we set out to create a kid-friendly recipe version that debunks all those myths. A version that we’d happily dish up to our kids and devour ourselves. And we’re pleased to say that WE’VE DONE IT.
This kid-friendly Chicken Parmi recipe is baked, not fried. It relies on wholesome ingredients that turn the juicy chicken patties into irresistibly tasty nuggets that can’t wait to meet their veggie-loaded sauce counterpart. Top it all with a generous sprinkle of cheese and you’ve got yourself a toddler-pleasing, tummy-hugging and parent-approved version of what usually is a guilty pleasure.
Serve your Chicken Parmi goodness in our popular Snackies or Stickie Bowls and you’ve got yourself a fun dinner setup that will delight your toddler (and you when you pop them in the dishwasher to take care of the mess).
Left with any veggie-loaded tomato sauce? Simply freeze it in toddler-sized portions as a quick and convenient dinner option when you just can’t be asked to whip something up from scratch.
Makes 12 patties
- 500g chicken mince
- 1 onion, finely diced
- 125g (2 cups) wholemeal bread equates to 3 slices
- 1 egg
- 1 tsp oregano
- 1 tsp smoked paprika
- salt and pepper
- 1 tbsp olive oil
- 1 onion, finely diced
- 2 cloves garlic, finely diced
- 100 g (1 cup) carrot, peeled and grated
- 250 g (2 cups) zucchini, grated
- 400g (2 ½ cups) fresh tomatoes, diced or 400g (2 ½ cups) tinned diced tomatoes equates to three large fresh tomatoes
- handful fresh basil, chopped
- 1 tsp balsamic vinegar
- salt and pepper to taste
- 60g (3/4 cup) cheese, grated
Preheat oven to 180 C and line a baking tray with parchment paper.
In a large bowl mix half the breadcrumbs and all remaining patty ingredients until well combined.
Using a ¼ cup, scoop out the mixture and roll into evenly sized balls. Flatten slightly then use the remaining breadcrumbs to coat each patty before placing onto baking tray and placing in the oven.
Bake for 15-20 minutes until the patties are cooked through. Allow to cool slightly before transferring to baking dish.
Heat the oil in a pan over a medium heat and sauté the onions for 5 minutes, or until soft and translucent.
Add the garlic and sauté for a further 2 minutes.
Add the grated carrot and zucchini and cook for another 5-6 minutes.
Pour in the diced tomatoes, basil leaves, and balsamic vinegar and stir to combine.
Bring to the boil then allow to simmer gently for 15 minutes. Season with salt and pepper.
Transfer to a high-speed food processor and blitz until desired consistency is achieved.
Pour some of the sauce over the patties in the baking dish then top with grated cheese before placing under the grill for 5 minutes or until cheese has melted and is golden brown*. Serve with veggie wedges and steamed greens and enjoy.
* This quantity makes more than enough sauce. The leftovers are perfect for a delicious pasta sauce or freeze for the next batch of chicken parmi patties.