Chicken Cordon Bleu Balls with Tomato Relish
Super tasty Chicken Cordon Bleu Balls made easy to impress at your next party. Chicken balls stuffed with ham, cheese and garlic, coated in a golden crumb of crunchy Panko breadcrumbs.
INGREDIENTS
500g chicken mince
100g / 2 cups panko breadcrumbs
salt & pepper
50g mozarella cheese
50g ham, finely diced
1 clove garlic, finely diced
2 tablespoons fresh parsley, finely chopped
75g / ½ cup plain flour
1 egg, lightly whisked
rice bran oil for shallow frying
1 jar Tomato Relish to serve
INSTRUCTIONS
Pre heat oven 200°C.
In a bowl combine the chicken mince and half the breadcrumbs. Season well with salt and pepper. Shape level tablespoons of mixture into balls.
Use your fingers to combine the cheese, ham, garlic and parsley in a bowl. Take a ball, make a deep indentation in the centre, fill this with the cheese & ham mixture, then fold the chicken around to enclose. Reshape into a ball and repeat until all have been filled.
Have ready 3 shallow dishes, one with flour, one with egg and the last with the remaining breadcrumbs. Coat each ball first in flour, then egg and finally roll in the breadcrumbs. Repeat until all balls are coated.
Pour oil into a high sided fry pan, or saucepan, so it is about 1cm deep. Heat over medium heat and cook the balls in batches, turning constantly. Once golden, place on a plate lined with paper towel to drain. Once drained spread balls onto a baking tray and place into the hot oven for a further 5-10 minutes until cooked through.
Serve sprinkled with extra parsley and a big bowl of Tomato Relish to dunk in!
