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.
Chicken Parmesan Meatball Skillet
- Prep Time 15 min
- Total 35 min
- Servings 5
- Ingredients 11
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
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Make With
Progresso Breadcrumbs
Instructions
-
Step1In large bowl, mix chicken, bread crumbs, 1/3 cup of the Parmesan cheese, the milk, salt, pepper and egg. Shape mixture into 20 meatballs.
-
Step2In 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.
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Step3Add 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.
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Step4To serve, spoon meatballs and sauce into serving bowls.
Nutrition
380
Calories
20g
Total Fat
26g
Protein
25g
Total Carbohydrate
12g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 380
- Calories from Fat
- 180
- Total Fat
- 20g
- 30%
- Saturated Fat
- 7g
- 36%
- Trans Fat
- 0g
- Cholesterol
- 110mg
- 36%
- Sodium
- 1260mg
- 52%
- Potassium
- 860mg
- 25%
- Total Carbohydrate
- 25g
- 8%
- Dietary Fiber
- 2g
- 11%
- Sugars
- 12g
- Protein
- 26g
% Daily Value*:
- Vitamin A
- 25%
- 25%
- Vitamin C
- 10%
- 10%
- Calcium
- 35%
- 35%
- Iron
- 15%
- 15%
Exchanges:
0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 2 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;Carbohydrate Choice
1 1/2Tips from the Betty Crocker Kitchens
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