Ground Chicken Parmesan

In a large bowl, combine the ground chicken, salt, pepper, garlic powder, and grated Parmesan cheese. Mix with your hands until just combined.

Divide the mixture into four equal portions and form into large meatballs.

Place the meatballs on a small tray and freeze for about 10 minutes to help them firm up.

Preheat your oven to 425°F (220°C).

Line a baking sheet with parchment paper and spray it generously with olive oil spray.

Place the flour in a shallow dish. Take a chilled meatball, roll it in the flour to coat, then press and flatten it into a thin patty. Place it on the prepared baking sheet and repeat with the remaining meatballs.

In a small bowl, beat the egg. Using a pastry brush, brush the egg wash over the top surface of each chicken patty.

Sprinkle breadcrumbs over the patties and gently press them on to adhere.

Flip the patties, brush the other side with the remaining egg wash, and coat with more breadcrumbs.

Spray the tops of the breaded patties with more olive oil spray.

Bake for 8-10 minutes. Remove from the oven, flip the patties, spray with a bit more olive oil, and return to the oven for another 5 minutes, or until golden brown and cooked through.

For an extra crispy finish, you can turn on the broiler for the last minute of cooking.

Remove the chicken from the oven and top each patty with shredded mozzarella cheese.

Return to the oven for about 1 minute to melt the cheese.

Serve immediately, optionally over cooked spaghetti, topped with warm marinara sauce and a sprinkle of fresh parsley and extra Parmesan cheese.