Description
Tender mini loaves flavored with garlic, grated Parmesan, and fresh parsley — baked until golden and perfectly juicy.
Ingredients
Scale
- 450 g ground chicken
- 60 g finely grated Parmesan
- 60 g plain breadcrumbs
- 15 g fresh parsley, very finely chopped
- 3 garlic cloves, minced
- 1 large egg, lightly beaten
- 1 tsp dried oregano
- ½ tsp fine sea salt
- ¼ tsp freshly ground black pepper
- 60 ml whole milk
- 2 tbsp extra-virgin olive oil (plus a little extra for drizzling)
- 25 g grated mozzarella (optional, for melting on top)
Instructions
- Heat the oven to 190°C (375°F). Line a baking sheet with parchment paper.
- In a roomy bowl, combine the ground chicken, Parmesan, breadcrumbs, parsley, garlic, egg, oregano, salt, and pepper. Toss gently to distribute the ingredients.
- Pour in the milk and fold it through the mixture until everything comes together into a tacky, holdable mixture — don’t work it too hard.
- Divide the mixture into four equal portions. Shape each portion into a compact oval or mini-loaf and set them on the prepared sheet with space around each one.
- Brush or drizzle the tops with olive oil. If you like, scatter the mozzarella over each loaf for a cheesy finish.
- Bake on the middle rack for about 25–30 minutes, or until the tops are golden and an instant-read thermometer inserted in the center reads 74°C (165°F).
- Remove from the oven and let the loaves rest for about 5 minutes before slicing and serving.
Notes
- Do not overmix the meat — gentle handling keeps the loaves tender.
- Check the internal temperature to avoid under- or overcooking.
- Let them rest before slicing so the juices settle and your slices stay neat.
- Make-ahead: shape and refrigerate the loaves (covered) for a few hours before baking, or freeze uncooked loaves for up to 2 months.