CHEESY CHICKEN PARM VOLCANOS
A flavor eruption! Classic chicken parm encrusted with herbed bread crumbs, loaded with cheesy molten center and tomato sauce lava.
Provided by Food.com
Categories Chicken
Time 50m
Yield 8 large meatballs
Number Of Ingredients 22
Steps:
- For the breadcrumb coating:.
- Place the 2 cups of breadcrumbs in a large skillet. Drizzle on the olive oil and sprinkle with the dried parsley. Toast over a medium-high heat on the stove, stirring often, until the breadcrumbs are warmed through and golden. Remove from the heat and transfer to a wide, shallow dish.
- For the egg coating:.
- In a wide, shallow bowl, whisk the egg, water, cornstarch and flour until smooth.
- For the chicken parm:.
- Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper or a non-stick liner.
- In a medium bowl mix the ground chicken, breadcrumbs, milk, onion, parmesan cheese, egg, garlic powder, Italian seasoning, lemon zest, salt and pepper. Mix very well until combined.
- Divide the chicken into 8 equal balls. Flatten each ball into a disk, place a cube of mozzarella cheese in the centre of each disk, then wrap the chicken around the cube of cheese. Use your hands to shape each meatball into a cone (like a volcano).
- Dip each meatball into the egg coating, gently turning it to coat well. Next, dip in the breadcrumbs making sure that every meatball is very well-coated.
- Set on a lined baking sheet and bake 18-22 minutes until chicken is cooked through. (If you opt for larger meatballs, as seen in the video, you'll need to bake them longer, 20-25 minutes or until cooked through.)
- Remove from the oven and drizzle pizza sauce on top of each meatball and sprinkle on the grated mozzarella.
- Set the oven to broil and return the meatballs to the oven to melt the cheese on top (3-5 minutes).
- Remove from the oven and garnish with parsley.
Nutrition Facts : Calories 368.6, Fat 18.4, SaturatedFat 6.2, Cholesterol 115.6, Sodium 561.3, Carbohydrate 28, Fiber 2.2, Sugar 2.8, Protein 22.4
CHEESY FRIED CHICKEN PARM BALLS
A simple homemade chicken nugget is stuffed with mozzarella cheese and fried to crisp perfection. Don't forget to dunk it generously in marinara sauce.
Provided by Arlyn Osborne
Categories Chicken
Time 50m
Yield 16 nuggets
Number Of Ingredients 12
Steps:
- Cut each mozzarella stick in half lengthwise. Then cut each piece horizontally into 4 pieces. You should have small 16 pieces.
- Add the ground chicken, 1/2 teaspoon Italian seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper to a bowl. Mix to combine thoroughly.
- Flatten about 1 1/2 tablespoons of the ground chicken mixture into the palm of your hand. Add a piece of mozzarella in the center. Seal and cover the cheese, rolling into a ball, and place onto a parchment-lined baking sheet. Freeze until solid, about 4-6 hours.
- Add about 3 inches of oil to a Dutch oven and heat to 350°F.
- Add the panko, parmesan and garlic powder to a large bowl and whisk to combine.
- Add the flour, Italian seasoning, 2 teaspoons of salt and 1/2 teaspoon pepper to a separate large bowl and whisk to combine.
- Add eggs and about 2 tablespoons of water to a separate bowl and whisk to combine.
- Dredge the frozen chicken in the flour, then coat in the egg wash, then cover in the panko mixture. Place on a sheet pan while you finish the rest.
- Fry nuggets until cooked and the cheese is melted, about 5-7 minutes. Let drain on a paper towel lined sheet tray.
- Serve with marinara sauce.
Nutrition Facts : Calories 151.7, Fat 4.7, SaturatedFat 1.7, Cholesterol 51.7, Sodium 517.6, Carbohydrate 16.8, Fiber 0.8, Sugar 0.8, Protein 10
CHEESY CHICKEN BALLS RECIPE BY TASTY
Here's what you need: chicken breasts, egg yolks, plain flour, shredded mozzarella cheese, spring onions, paprika, dried rosemary, garlic powder, salt, pepper, bread crumbs
Provided by Tasty
Categories Appetizers
Time 30m
Yield 16 balls
Number Of Ingredients 11
Steps:
- Shred the cooked chicken breasts in a bowl using 2 forks.
- Transfer the chicken to a larger bowl and pour in the egg yolks, flour, cheese, spring onions, paprika, rosemary, garlic powder, salt, and pepper.
- Mix together and then roll the mixture into balls using your hands.
- Coat the balls in breadcrumbs.
- Heat up a litre of oil in a frying pan and deep fry the balls for about 3 minutes.
- Enjoy!
Nutrition Facts : Calories 125 calories, Carbohydrate 11 grams, Fat 3 grams, Fiber 0 grams, Protein 10 grams, Sugar 0 grams
CRISPY CHICKEN PARM BALLS
These golden, crunchy balls are like inside-out chicken Parmesan: gooey cheese is encased in Italian-seasoned chicken. Marinara is the perfect dipping sauce.
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 15 balls
Number Of Ingredients 9
Steps:
- Fill a large Dutch oven or pot halfway with oil. Attach a deep-fat fry thermometer on the side. Heat over medium to 350 degrees F.
- Meanwhile, mix together the chicken, Italian seasoning, egg, 1/4 cup panko, 1 teaspoon salt and a few grinds of pepper in a large bowl.
- Scoop out 2 heaping tablespoons of the chicken mixture and flatten into a 2-inch circle in your hand. Put a mozzarella cube in the center of the circle. Pat the meat mixture around the cheese to encase it in a ball. Set the ball aside on a plate or baking sheet and repeat with the remaining mozzarella and chicken mixture.
- Stir together the Parmesan, remaining 1 cup panko and 1 teaspoon salt in a medium bowl.
- Working one at a time, toss the chicken balls in the panko mixture until they are completely coated, pressings the panko into the ball with your hands to make sure it sticks.
- Fry the balls in batches until deep golden brown and the chicken is cooked through, 6 to 8 minutes.
- Serve with the marinara for dipping.
CHEESY CHICKEN PARMESAN MEATBALLS
This one-dish dinner takes inspiration from chicken Parmesan, but eliminates the fuss of breading and frying chicken cutlets. Instead, chicken meatballs are the star, delivering an equally comforting and satisfying meal. The unexpected secret to these tender meatballs is tofu, which keeps them juicy. Simply press pieces of tofu between your fingertips to create small crumbles that resemble ground meat. The addition of ricotta creates a creamy texture, as well as great flavor. The meatballs are simmered in marinara sauce with red bell peppers, which infuse the sauce with fresh flavor and natural sweetness. Sharp and tangy provolone completes the dish, although mozzarella could be used for milder flavor. Enjoy over buttered egg noodles, or with crusty bread to sop up the sauce.
Provided by Kay Chun
Categories dinner, casseroles, meat, meatballs, one pot, pastas, main course
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat oven to 375 degrees. In a large bowl, combine tofu, ricotta, Parmesan, bread crumbs, egg, garlic, oregano, 2 teaspoons salt and 1 teaspoon pepper, and mix until well combined. Add chicken and gently mix to incorporate. Lightly wet hands to prevent meatball mixture from sticking, then roll into 24 (1 1/2-inch) golf ball-size rounds.
- In a Dutch oven, heat oil over medium. Add bell peppers, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes. Add marinara sauce and meatballs, and stir gently to coat the meatballs in the sauce. Bring to a boil, cover and transfer to the oven to bake until meatballs are cooked through, 20 minutes.
- Top with provolone slices, slightly overlapping, and bake until cheese melts, about 3 minutes longer.
- Serve meatballs, peppers and sauce over egg noodles. Garnish with parsley, if using.
EASY CHEESY CHICKEN PARMESAN
This is a quick, easy way to make chicken parmesan. The chicken breasts are baked--not fried--so I like to think it's a healthier version. Enjoy!
Provided by MarthaStewartWanabe
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Place bread crumbs in a wide, shallow bowl. Whisk together egg and milk In another wide, shallow bowl. Dredge chicken breasts one at a time in the egg mixture first and then in the bread crumbs. Place coated breasts side-by-side in a baking dish.
- Dividing evenly, top each breast with 3/4 cup mozzarella and then follow with 1/3 cup parmesan.
- Divide spaghetti sauce evenly and spoon over each breast.
- Top each breast with remaining mozzarella and parmesan in the same order as above.
- Bake for 30 minutes or until juices from chicken breasts run clear and cheese topping is lightly browned.
- During last 15 minutes of chicken's cooking time, prepare spaghetti per package instructions.
- Serve over hot, cooked spaghetti.
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