Makes
18
Prep Time
20 minutes
Cooking Time
15 minutes
Ingredients
- 1 tablespoon Leggo’s Pesto – Traditional Basil
- 40g spreadable cream cheese
- 500g chicken mince
- 1 clove garlic, crushed
- 1 tablespoon chopped fresh parsley
- ⅓ cup seasoned flour
- 1 egg, lightly beaten
- 1 tablespoon milk
- 2 cups fresh breadcrumbs
- Oil, for shallow frying
- Tomato chutney, for serving
Leggo's Basil Pesto 190g
Method
STEP 1Combine Leggo’s Pesto and cream cheese together in a small bowl. Place 18 x ¼ teaspoonful amounts on a baking paper lined tray and freeze for 25 minutes to harden.
STEP 2
Meanwhile, combine chicken mince, garlic and parsley in a large bowl. Season to taste. Remove pesto cream cheese dollops from freezer and using 1 tablespoon of chicken mince, form a ball around each. Repeat with remaining pesto and chicken mixture.
STEP 3
Coat chicken balls in seasoned flour. Dip in combined egg and milk and then into the breadcrumbs, pressing coating on firmly. Refrigerate for 30 minutes.
STEP 3
Heat oil in a frypan and shallow fry balls for 2 minutes or until golden brown. Drain and place on a baking paper lined tray and cook in a preheated oven at 180°C for a further 10 minutes or until cooked through. Serve with tomato chutney.
Tips
Ensure the cream cheese is completely covered by chicken mince when forming into balls.