These quick Chicken Parmesan Cupcakes has all the flavors of Chicken Parmesan without all the work. I made these into individual serving by using a muffin pan. I wanted to be able to freeze the leftovers. These "cupcakes" come together in no time. The hardest part is cutting the dough into 12 squares.
I used Tyson frozen popcorn chicken for this recipe. I tried to use the bigger pieces in the bag for each cupcake. If I had a small piece, I used two pieces. I wanted to make sure there was lots of chicken in each cup. There is no need to heat the chicken up first. Just pop it in the muffin cup frozen and it will bake along with the dough. Serve these for lunch or dinner. They would also make a good party snack.
Chicken Parmesan Cupcakes
- 1 can refrigerated crescent dinner rolls
- 3/4 cup shredded mozzarella
- 12 pieces frozen popcorn chicken
- 1 1/4 cup spaghetti sauce
- 3/4 cup shredded Parmesan cheese
Preheat oven to 375. Spray 12 regular size muffin cups with cooking spray. Set aside.
Remove dough from can; press seams to seal and press into an 8x18 inch rectangle. Cut dough into 12 squares. Press squares into muffin pan cups.
Place 1 tablespoon of mozzarella cheese in the bottom of each muffin cup. Place chicken pieces on top of cheese; top each piece of chicken with 2 tablespoons spaghetti sauce. Sprinkle with shredded Parmesan cheese.
Bake 15 to 18 minutes, or until golden brown.