Preheat the oven to 425°F.
In a medium to large bowl, combine the panko and milk and let soak while you prepare the other ingredients.
½ cup panko or other dried breadcrumbs, 2 tablespoons milk
Add half of the grated Parmesan, the toasted pine nuts, parsley, garlic, salt, basil, oregano, and pepper, and mix to combine.
¼ cup pine nuts, ¼ cup fresh parsley, coarsely chopped, 2 cloves garlic, 1 teaspoon salt, ½ teaspoon dried basil, ¼ teaspoon dried oregano, ⅛ teaspoon ground black pepper, ½ cup (57 grams or 2 ounces) Parmesan
Add the beaten egg and ground chicken and use your hands to gently mix everything together.
1 egg, lightly beaten, 1 pound ground chicken
Use a medium cookie scoop or spoon to add about 2 tablespoons of the chicken muffin mixture to the bottom of eight muffin cups. Sprinkle the mozzarella on top, and then top with the remaining chicken mixture.
½ cup (57 grams or 2 ounces) Mozzarella
Sprinkle the remaining Parmesan on top of the chicken muffins.
Bake for about 18 to 22 minutes, until the muffins have reached an internal temperature of 165°F and the tops of the muffins are beginning to brown. You can broil for a minute if the muffins are done but the muffins not yet lightly browned.
Serve immediately with the tomato sauce.
marinara tomato sauce