Chicken Parmesan Bites

Find yourself making the same appetizer/side for every party? Why not give these Chicken Parmesan Bites a try for your next get together?! They are simple to make (short cut in the notes at the bottom), tasty, and look great on any table. These bites explode with flavor because I only use Cento San Marzano Tomatoes and Cento Double Concentrated Tomato Paste. Click here to view all of their products.

Chicken Parmesan Bites


Chicken Parmesan Bites
Prep Time: 20 minutes | Cook Time: 15 minutes | Servings: 36


3 tablespoons of Extra Virgin Olive Oil
1/2 cup onion, diced
1/2 teaspoon salt
1/4 teaspoon black pepper
3 cloves of garlic, minced or grated
1 can of Cento San Marzano Tomatoes
2 tablespoons of Cento Double Concentrated Tomato Paste
2 1/2 – 3 cups cooked chicken breast, finely diced
Flour, for dusting
2 rectangle canned pizza dough
2 cups Italian blend cheese, finely shredded
1 egg, beaten
Parmesan Cheese, for topping
Basil, finely chopped for garnish
Your favorite Cento Pasta sauce, for dipping


1. In a large skillet, over medium heat add the olive oil, onion, salt and pepper. Cook until onion is soft and translucent.
2. Add the garlic and cook an additional 2-3 minutes, occasionally stirring.
3. Add the Cento Double Concentrated Tomato Paste and stir to coat the onions and garlic.
4. Add the Cento San Marzano Tomatoes. Using the back of your stirring utensil or a potato masher, mash the tomatoes. Let them come up to a simmer and mash again.
5. Add the cooked, diced chicken breast and cook for about 5 minutes. Remove the skillet from the heat and let cool slightly.

Pre-heat oven to 350°.

6. While your mixture cools, sprinkle some flour on a clean surface. Using a floured rolling-pin, roll the dough out into an even, flat sheet – about 11in x 15in. Now, cut down the middle of the dough to make two squares. Cut each square into nine equal pieces.
7. Take a piece of dough and stretch it a bit (but, not too much) in your hands. Add about a tablespoon of shredded cheese and 2 tablespoons of the cooled chicken mixture to the center of the dough. Bring opposite corners of the dough together and pinch shut. Pull and pinch shut and remaining areas. Place seam side down on a sprayed and parchment paper lined baking sheet about 2 inches apart.

Repeat steps 6 & 7 until complete.

8. Brush the tops of the bites with a little egg wash and sprinkle with parmesan cheese.
9. Bake for 13-15 minutes or until golden brown.

Notes: Don’t have a lot of time? Grab a rotisserie chicken and a jar or two of your favorite tomato sauce. Shred and chop the chicken and toss into some warm tomato sauce.  Then start with step 6.

Written by

I am the oldest, funniest, and best looking of the three pieces of fruit to come from our parents loins. Hmmm… if I was a piece of fruit, I think I’d be a peach. Fuzzy on the outside, a little soft, a little juicy, and a big ol’ heart in center. I believe I was 17 years old. The year was 2003 (holy crap, that was 15 years ago?) when I decided to make the change and become a vegetarian. Born and raised in Northeast Pennsylvania, being a vegetarian was not all that common. And, because it wasn’t all that common, I had to figure out the vegetarian lifestyle all on my own. I quickly discovered how much more energy I had and how much better I felt. A few years later I met the macaroni to my cheese, the basil to my pesto, someone that really made my dough rise, the love of my life, Sarah. Many of you already know the story of our first date and are still wondering why she said yes to a second. For those that don’t know the story, I don’t know if you’re lucky or if you missed out. While only being together for 6 months, we decided to move in together. Actually, Sarah the Stalker found an apartment in Jim Thorpe, PA – where I lived. She had lived just 20 minutes away in one of the next towns over and couldn’t bare to be that far away from this piece of Porter House steak. Can you blame her? So, she bought me a tooth brush for her place and gave me a key, at which point it became our place. Here is where I rediscovered how much I loved to cook – by making our nightly dinners. Also, I may or may not have had a small obsession with Rachael Ray. Fast forward to 2016, and my now wife Sarah and I are moving to the Carne Asada capital of the world, Tucson, AZ. No more cold and no more snow! Tucson is a charming little city with a small town feel in Southern Arizona, about a stone’s throw away from Mexico. There is a lot of Mexican influence here from the street names, the adobe style homes, and the FOOD. The food is incredible here. There’s an old wives’ tale here about the salsa in Tucson. How hot the salsa is depends on how angry the lady in the kitchen making it is at her husband. We have had some mild salsas and we have had some salsas that made you feel like you sold your backside to el diablo. I’ve always had an interest in food, ever since I was a little kid. I have great memories of being in the kitchen with my grandparents and mom that inspire me to continue to cook for people and write recipes. Last June, with the support of my wife, I quit my career of 13 years in banking to focus on writing a cookbook. My cookbook will incorporate dishes I ate growing up, recipes I created, and a modern twist on some classics. My focus is not going to be strictly vegetarian recipes. I have plenty of recipes that include meat. My days start with a large cup of coffee and a walk on the treadmill or a hike through Saguaro National Park. It continues in the kitchen either testing a recipe, writing one, or working on my new website! The cookbook is taking longer than I anticipated, so I decided to start sharing my recipes online and to start to gather a following. Please feel free to reach out if you have any questions and don’t forget to subscribe to never miss a recipe!

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