Ingredients:​

For 12 servings:

• 1 pound ground chicken (454 grams)

• 1 egg

• 1/2 cup onion (finely chopped)

• 1/2 cup carrots (grated)

• 1/2 cup mushrooms (finely chopped)

• 1/4 cup fresh parsley (chopped)

• 1/2 cup dried breadcrumbs

• 1 tablespoon Worcestershire Sauce

• 1/4 cup tomato ketchup

• 1 teaspoon salt

• 1/2 teaspoon ground black pepper

 

Preparation:

• Preheat the oven to 400 F.

• Sauté the onions, carrot, and mushrooms in a large skillet over medium-high heat until the vegetables are tender.

• Coat a 12-pan muffin tin with nonstick cooking spray.

• In a large bowl, use a fork to combine ground chicken, egg, onion, carrots, mushrooms, parsley, and breadcrumbs. Add Worcestershire sauce, ketchup, and egg and mix until just combined.

• Spoon the mixture into the muffin pan, filling each cup about two-thirds of the way to the top.

• Bake for 20 to 25 minutes, making sure that the internal temperature reaches 170 F.