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Chicken, Bacon Chipotle Balls

by Lucia Plancarte

Ingredients

for 1 serving

  • bread crumbs, for coating
  • oil, for frying

Chicken

  • 2 boneless, skinless chicken breasts
  • salt, to taste
  • pepper, to taste

Ball Mixture

  • 2 eggs
  • ½ cup
    flour (60 g)
  • 1 teaspoon
    dried rosemary
  • ¼ cup
    fresh parsley, chopped (10 g)
  • 3 strips bacon, cooked and crumbled
  • 1 teaspoon
    garlic powder
  • 1 teaspoon
    onion powder
  • 1 teaspoon
    pepper
  • 7 oz
    shredded mozzarella cheese (200 g)
  • chipotle sauce, to taste
  • 1 tablespoon
    salt

Garnish

  • fresh parsley, chopped

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Preparation

  1. Preheat the oven 200ºC (400ºF).
  2. Season the chicken breast with salt and pepper, both sides.
  3. Bake the chicken breast for 25 minutes, or until cooked through.
  4. With two forks, shred the chicken.
  5. Add the eggs, flour, rosemary, parsley, bacon, garlic powder, onion powder, pepper, mozzarella cheese, chipotle sauce, and salt. Mix to combine.
  6. Preheat a pot of oil to 180˚C (350˚F).
  7. Make small balls with the chicken mixture by rolling between your hands. The coat the balls in breadcrumbs.
  8. Fry the balls until golden brown about 2-3 minutes.
  9. Drain on a paper towel to remove excess oil and sprinkle with salt.
  10. Garnish with a sprinkle of parsley.
  11. Enjoy!
 

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