The delicate chicken, crunchy-cheesy coating, and rich sauce are all combined in this Parmesan-style chicken bake, which is prepared casserole-style (so no breading or frying!).
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 12 |
| Yield: | 12 muffins |
Ingredients
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk
- ¾ cup white sugar
- ¼ cup vegetable oil
- 1 large egg
- ¾ cup chocolate chips, or to taste
- 1 cup lightly packed dandelion petals
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
- Stir flour, baking powder, and salt together in a bowl. Make a well in the center. Whisk milk, sugar, oil, and egg together in a separate bowl until evenly blended. Pour into the well and stir until batter is just combined. Gently stir in chocolate chips. Fold in dandelion petals until well blended.
- Spoon batter into the prepared muffin cups, filling each 3/4 full.
- Bake in the preheated oven until golden brown and tops spring back when lightly pressed, about 25 minutes.
Nutrition Facts
| Calories | 232 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 17 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 3 g |
| Sodium | 236 mg |
| Sugars | 19 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |