Ingredients
24 Pieces
| 1/2 lb | bonesless chicken breasts, finely chopped | |
| 1 cup | Pastene Plain or Italian Flavored Breadcrumbs | |
| 3 | eggs, beaten | |
| 1 tbsp | Pastene Minced Garlic | |
| 1/4 cup | onion, finely chopped | |
| 1/4 cup | Pastene Grated Parmesan Cheese | |
| 1 tbsp | Pastene Pesto Basil Sauce | |
| 1/2 cup | all-purpose flour | |
| 3 cups | chicken or vegetable stock, heated | |
| 1/2 cup | heavy cream or 35% cream | |
| 2 tsp | Pastene Extra Virgin Olive Oil | |
| salt and pepper |
Directions
- In a bowl, mix chicken, breadcrumbs, egg, garlic, onion, cheese and pesto. Season to taste with salt and pepper. Refrigerate mixture 15 minutes.
- Shape chicken mixture into small balls. Coat in flour, dip in beaten eggs and roll in Flavored Bread Crumbs. Refrigerate 1/2 hour.
- Heat oil in skillet over high heat. Cook chicken balls until browned, then reduce heat and continue cooking until no trace of pink remains inside. Serve hot.