Chicken Parmesan Cupcakes – Great for lunch, dinner or a party! All the flavors of chicken parmesan in individual servings. Popcorn chicken, spaghetti sauce, parmesan, and mozzarella stuffed in crescent rolls and baked in a muffin pan – SO good!! Ready to eat in under 30 minutes! Can freeze leftovers for a quick meal later. #chicken #crescentrolls #appetizer #partyfood #easydinner
Preheat oven to 375ºF. 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.
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 precook or thaw the frozen chicken before baking. It will cook along with the crescent rolls.
Can substitute a can of refrigerated pizza dough for the crescent rolls.
My favorite jarred spaghetti sauces are Trader Joe’s Roasted Garlic Marinara (green label), Rao’s, and La Famiglia DelGrosso.
You can use shredded or grated parmesan cheese. The green can stuff is perfectly fine.
Can freeze leftover cupcakes for a quick snack later.