chicken parm balls



Chicken Parm Balls

Hey strangers!

Did you think I forgot about this place? This has probably been my longest gap between posting since my trip to Europe last September! Well, not to make any excuses, but I started a brand new job at work last week and was devoting a lot of my free time to that and absorbing a ton of information…

That aside, I did get a chance one night last week to make these AMAZING chicken parm balls for dinner!

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Chicken parmesan is one of my all-time favorites to order when I’m out having Italian food. A couple months ago I had the idea to make yummy little bites of chicken parm and tested out two different ways to make them:

  1. I dipped the finished balls in egg mixture before rolling in panko
  2. I added tomato sauce directly into the chicken mixture, which made it wet enough to roll in panko without the need for dipping in any egg

After making and tasting both, I decided that adding the sauce directly into the chicken was the way to go. It keeps the chicken moist during the cooking process, which makes the texture much better when you eat it and I also thought it was more true to the “chicken parm” concept (otherwise, it was more like a chicken meatball that I was serving with sauce).

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To get that crispy exterior (one of the reasons I love chicken parm to begin with) I pan fried the chicken parm balls in some olive oil until they were golden brown and crispy on all sides, then finished them in the oven to get the chicken cooked through and the cheese all melty and delicious!

They made an excellent dinner, but their cute size make them a perfect idea for an appetizer or hors d’oeuvre at a dinner party! I served them over some spaghetti sprinkled with chopped parsley for a little freshness.

I’ll have the recipe posted shortly. Here’s the recipe for you to try!

Also, be sure to keep an eye out, coming up later this week and next are some cute banana carob chip muffins and a giveaway to celebrate Live. Laugh. Cook.’s 1-year anniversary!!

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