Parmesan Chicken on Muffins Recipe

Name: Parmesan Chicken on Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 thin slices eggplant, about 1 1/2 oz. each; 2 Tbs. olive oil; 1 Tbs. minced garlic; 6 oz. soy chicken strips; 8 Tbs. spaghetti sauce; 2 extra-large English muffins, split in half; 2 Tbs. soy margarine; 3 oz. oil-packed sun-dried tomatoes; Seasoning salt to taste; 4 slices low-fat mozzarella cheese, about 1 1/2 oz. each; 4 Tbs. freshly grated Parmesan cheese

Servings: persons

4 thin slices eggplant, about 1 1/2 oz. each
2 Tbs. olive oil
1 Tbs. minced garlic
6 oz. soy chicken strips
8 Tbs. spaghetti sauce
2 extra-large English muffins, split in half
2 Tbs. soy margarine
3 oz. oil-packed sun-dried tomatoes
Seasoning salt to taste
4 slices low-fat mozzarella cheese, about 1 1/2 oz. each
4 Tbs. freshly grated Parmesan cheese

1
Preheat oven to broil.
2
Line baking sheet with foil, and set aside.
3
Arrange eggplant slices on baking sheet, brush with 1 tablespoon olive oil and broil about 7 minutes, turning once, until eggplant is tender and just browned.
4
Remove from oven, and set aside.
5
Reduce heat to 425F.
6
Heat remaining 1 tablespoon oil in large skillet over medium heat.
7
Saute garlic and chicken strips for 2 to 3 minutes, or until chicken turns golden and is heated through.
8
Stir in 4 tablespoons spaghetti sauce.
9
Remove from heat, and set aside.
10
Arrange muffin halves on baking sheet.
11
Spread 11/2 teaspoons margarine on each muffin half.
12
Place pieces of sun-dried tomatoes, and spread 1 tablespoon spaghetti sauce on each muffin half.
13
Place eggplant slices on sauce, top with portion of chicken strips spread equally among muffins, and sprinkle with seasoning salt.
14
Top each muffin with slice of mozzarella and Parmesan cheese.
15
Arrange muffins on baking sheet, and place in oven.
16
Cook for 7 to 10 minutes, or until cheese melts and bubbles.

1093

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 thin slices eggplant, about 1 1/2 oz. each, 2 Tbs. olive oil, 1 Tbs. minced garlic, 6 oz. soy chicken strips, and more.

Yes, Parmesan Chicken on Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Parmesan Chicken on Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions