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  1. Home
  2. Dinner Tonight

Chicken Parmigana Balls

Chicken Parmy .... with a twist! The family's going to LOVE these! - by Kim Meredith
  • 29 Jul 2019
Prep: 20 Minutes - Cook: 40 Minutes - Easy - Serves 4
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TIP! Balls can be made up to the end of Step 2, up to one day ahead. Place in single layer in a container or on a baking paper-lined tray. Keep, covered, in the fridge.

Ingredients

Olive oil cooking spray

400g jar tomato and basil pasta sauce

½ cup grated mozzarella

2 tablespoons shredded parmesan

Rocket leaves, to serve

PARMIGIANA BALLS

500g chicken mince

1 ½ cups panko breadcrumbs

3 eggs

3 cloves garlic, crushed

2 tablespoons Dijon mustard

1 cup shredded parmesan

¼ cup cornflour

Method

  1. To make parmigiana balls, combine chicken, ¾ cup of the breadcrumbs, 1 egg, garlic, mustard and half the parmesan in a large bowl. Mix well. Shape 2 level tablespoons of mixture into balls. (Makes 12.)

  2. Place remaining eggs in a bowl. Lightly beat with a fork. Place remaining breadcrumbs and parmesan in separate bowls. 

  3. One at a time, lightly dust balls in cornflour, shaking away excess. Dip in eggs, then coat in breadcrumb mixture. Generously spray balls all over with oil.

  4. Heat a large oven tray in a hot oven (200C) for 5 minutes. Remove. Add balls. Return to oven. Cook, turning halfway, for about 25 minutes, or until browned and cooked. 

  5. Meanwhile, pour pasta sauce into a medium pan. Stir until hot.

  6. Transfer balls to an ovenproof dish (8-cup capacity). Pour over hot sauce. Scatter with mozzarella and parmesan. Return to hot oven. Cook for 10 to 12 minutes, or until cheese is melted.

  7. Serve with rocket. 

  • Dinner Tonight
  • italian chicken recipe
  • italian recipe
Kim Meredith
Kim Meredith is a contributor to New Idea Food.

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