Categories: Chicken
Ingredients
- Butter
- 120g unsalted butter, cubed
- 2 garlic cloves, peeled
- 8 sprigs of parsley
- Salt to taste
- Breadcrumbs
- 3 slices day old bread, I like to use Turkish bread for a really nice crunch
- Salt and pepper, to taste
- 1/2 tsp dried garlic powder, optional
- Chicken
- 600g chicken breast of thigh, roughly chopped
- Salt and pepper, a pinch of each
Directions
-
Butter
- Add garlic and parsley to bowl. Blitz on speed 9 for 10 secs.
- Scrape down sides.
- Add cubed butter and salt. Blitz on speed 10 for 25 secs.
- Place on baking paper and roll into 16 small balls about the size of a marble.
- Place into fridge.
- Any remaining butter can be frozen.
-
Breadcrumbs
- No need to clean the bowl from the butter.
-
Place everything into bowl and blitz for 10-15 secs/speed 7.
- Any leftover unused breadcrumbs (that haven’t touched chicken) can be frozen.
-
Assembly
- No need to clean bowl after crumbs.
- Place chicken and seasonings into bowl.
- Blitz on speed 7 for 10 seconds.
- Shape a small amount of chicken around each ball of butter. Ensure the ball is completely covered in chicken mince.
- Roll into breadcrumbs.
- Cooking in the airfryer: Drizzle each ball with a little olive oil. Cook for 12 minutes at 200 degrees.
- Cooking in the oven: Bake for 30 minutes at 180 degrees.
- Shallow fry: Cook over medium to hot heat in 1cm of oil, turning often, for 4 minutes each side or until cooked.