Cheesy Fried Chicken Parm Balls Recipe Foodcom

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CRISPY CHICKEN PARM BALLS



Crispy Chicken Parm Balls image

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

Vegetable oil, for frying
1 pound ground chicken
1/2 teaspoon Italian seasoning
1 large egg
1 1/4 cups panko
Kosher salt and freshly ground black pepper
Fifteen 1/2-inch cubes part-skim mozzarella (from 1 pound piece of mozzarella)
2 tablespoons grated Parmesan
Warmed marinara sauce, for dipping

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 PARM VOLCANOS



Cheesy Chicken Parm Volcanos image

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

2 cups breadcrumbs
3 tablespoons olive oil
2 tablespoons dried parsley
1 large egg
2 tablespoons water
2 teaspoons cornstarch
2 tablespoons all-purpose flour
1 lb ground chicken
1/4 cup breadcrumbs
1 tablespoon milk
1/4 cup white onion, finely diced
1/4 cup parmesan cheese, finely grated
1 large egg
1 tablespoon garlic powder
1 teaspoon italian seasoning
1/2 lemon, zested
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 ounces mozzarella cheese, cubed
1/2 cup pizza sauce
2 ounces mozzarella cheese, shredded
parsley

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 CHICKEN PARMIGIANA



Cheesy Chicken Parmigiana image

My husband used to order chicken parmigiana at restaurants. Then I found this recipe in our local newspaper, adjusted it for two and began making the beloved dish at home. After more than 50 years of marriage, I still enjoy preparing his favorite recipes. -Iola Butler, Sun City, California

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 2 servings.

Number Of Ingredients 10

1 can (15 ounces) tomato sauce
2 teaspoons Italian seasoning
1/2 teaspoon garlic powder
1 large egg
1/4 cup seasoned bread crumbs
3 tablespoons grated Parmesan cheese
2 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons olive oil
2 slices part-skim mozzarella cheese
Optional: Fresh basil leaves and additional Parmesan cheese

Steps:

  • In a small saucepan, combine the tomato sauce, Italian seasoning and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 20 minutes., Meanwhile, in a shallow bowl, lightly beat the egg. In another shallow bowl, combine bread crumbs and Parmesan cheese. Dip chicken in egg, then coat with crumb mixture., In a large skillet, cook chicken in oil over medium heat until a thermometer reads 165°, about 5 minutes on each side. Top with mozzarella cheese. Cover and cook until cheese is melted, 3-4 minutes longer. Serve with tomato sauce. If desired, sprinkle with basil and additional Parmesan.

Nutrition Facts : Calories 444 calories, Fat 26g fat (8g saturated fat), Cholesterol 166mg cholesterol, Sodium 1496mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 3g fiber), Protein 29g protein.

CHEESY CHICKEN BALLS RECIPE BY TASTY



Cheesy Chicken Balls Recipe by Tasty image

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

2 chicken breasts, cooked
2 egg yolks
¼ cup plain flour
1 ¾ cups shredded mozzarella cheese
2 spring onions, chopped
½ teaspoon paprika
1 teaspoon dried rosemary
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon pepper
1 cup bread crumbs

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

CHEESY CHICKEN PARMESAN MEATBALLS



Cheesy Chicken Parmesan Meatballs image

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

3/4 cup crumbled firm tofu (about 4 ounces)
1/2 cup ricotta (about 4 ounces)
1/2 cup freshly grated Parmesan (about 1 1/2 ounces)
1/4 cup plain bread crumbs
1 large egg
2 tablespoons minced garlic
1 teaspoon dried oregano
Kosher salt and black pepper
1 pound ground chicken (or turkey)
2 tablespoons extra-virgin olive oil
2 medium red bell peppers, cored and sliced lengthwise 1/2-inch-thick
3 cups marinara sauce (about 24 ounces)
6 ounces sliced provolone cheese,
Cooked egg noodles or other pasta, for serving
Chopped parsley, for garnish (optional)

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



Easy Cheesy Chicken Parmesan image

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

4 chicken breasts, pounded to 1/2-inch thickness
1 egg
1/4 cup milk
1/2 cup breadcrumbs, dried, seasoned
1 (24 ounce) jar spaghetti sauce
1 1/2 cups mozzarella cheese, grated
2/3 cup parmesan cheese, grated
1 lb spaghetti, cooked (per package instructions)

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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