Bite-Sized Chicken Parmesan

Golden, Tender, and Quietly Satisfying

Chicken Parmesan has always carried a certain comfort — the kind that arrives without ceremony and stays long after the table is cleared. This bite-sized version distills that feeling into something smaller and more intimate, each piece holding the same warmth at its core: a pocket of soft mozzarella, the slow richness of marinara, a crust that gives just enough. There's something almost meditative about forming them by hand, a quiet repetition that turns an ordinary evening into something worth remembering.

Ingredients

• 1 1/2 cups Vigo Panko Bread Crumbs, divided
• 1/2 cups grated Parmesan, divided
• 2 tablespoons Alessi Extra Virgin Olive Oil
• 1 egg, beaten
• 1 pound ground chicken
• 1/2 cups onion, diced
• 1 teaspoon Alessi Garlic Puree
• Alessi Sea Salt and Ground Black Pepper, to taste
• Mozzarella cheese, cut into 1/4" cubes
• 2 cups Alessi Smooth Marinara Sauce, warmed

Instructions

1. Preheat oven to 400 F. In a small bowl combine 1 cup panko, ¼ cup Parmesan and olive oil.
2. Use a fork to combine and place in a shallow bowl.
3. In a separate bowl combine egg, chicken, onion, garlic, and remaining panko and Parmesan.
4. Season chicken mixture with salt and pepper.
5. Form chicken mixture into 24 even balls, inserting a mozzarella cube in middle of each.
6. Roll chicken in panko breadcrumbs and place each ball inside cup of a mini muffin tin.
7. Bake for 25-30 minutes then broil on high for 2-3 minutes until panko is golden.
8. Let cool before removing from pan.
9. Serve with marinara for dipping.