Chicken Parmesan & Mozzarella Balls

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Sit back people and be happy such a creation 🐔 🧀  has been perfected with our test kitchen co-pilots at LPB Seaside.  These are an amazing dinner (served over pasta), an appetizer (served over tomato sauce), or hors d’oeuvre (made bite size).

Serves 6 for larger meal or appetizer portions and 12 if hors d’oeuvre sized

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You can also serve to seated guests with mini baking dishes, one or two each. Serve with a passed bowl of parmesan cheese. This is a great start to a hearty dinner.

Ingredients

  • 1 pound ground chicken
  • 1/2 cup of freshly ground parmesan cheese
  • 1/3 cup panko breadcrumbs, and more for rolling the meat into
  • 1 tablespoon of chimichurri mix 
  • 1 tablespoon minced garlic
  • 1 teaspoon of freshly and finely chopped oregano
  • 1/4 tablespoon red pepper flakes
  • 1/2 teaspoon of kosher salt
  • 1/4 teaspoon of freshly ground pepper
  • 1 egg beaten
  • Canola oil for deep frying
  • Sliced mozzarla cheese

The tools

  • Staub mid sized dutch oven
  • Candy thermometer

Making It

  • Mix the chicken, parmesan, panko, chimichurri mix, garlic, oregano, red pepper flakes, egg, salt and pepper to taste.  Use a fork to flake it and mix without compressing the poultry 🐔  Not all ground chicken is created equal so if your mix appears ‘wet’ and hard to form a ball, then add more parmesan and panko breadcrumbs.
  • Create a ball formed around a 1/2 inch hunk of  mozzerella cheese, smaller for the hors d’oeuvres.  It should be, for the larger, 2 1/2 oz of meat and half for the smaller
  • Roll in panko breadcrumbs and refrigerate for an hour

Time to Cook

  • Turn oven to 400 degrees
  • Make an easy and spicy tomato sauce:  Heat a sauce pan over medium heat by adding a tablespoon of olive oil and a teaspoon of red pepper flakes.  Let simmer for 3 minutes and add the 4 cups of the sauce Rao’s Marinara Sauce.  Let cook for 15 minutes).
  • Fill a medium Staub dutch oven 1/2 have full with canola oil, attach the candy thermometer and bring the oil to 340 degrees
  • Gently place the chicken balls in the hot oil and cook for 4 minutes for larger, 3 minutes for smaller
  • Remove the chicken balls and place a baking sheet and put a small  slice of mozzarella on top, then bake for 4 minutes
    • For the appetizer portion, put the heated sauce in a small baking dish and put the chicken balls on and serve
    • For the dinner portion, serve with on top of fettuccini tossed with the heated Rao’s marinara sauce.  Accompany the pasta with a bowl of freshly ground parmesan cheese
    • For the hors d’oeuvre sized portion, put the same sauce on a serving platter.  Sprinkle parmesan cheese over the sauce and place the chicken balls with a bamboo toothpick

 

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