Ingredients:
1 onion diced fine
Saute and set aside to cool
In a mixing bowl toss together:
3 cups panko bread crumbs
3 eggs
1 cup milk
1 cup fine grated Parmesan
1/2 Tbsp chopped fine thyme Fresh
1 Tbsp chopped fresh parsley
1 Tbsp salt
1 Tbsp granulated garlic
1/2 Tbsp black pepper
Procedure:
Take 8-6oz chicken breasts and cut into chunks, divide in half and pulse each batch of chicken with 1/2 cup milk and 1/4 cup veg oil each half meaning each half of the chopped chicken gets the milk and oil. Mix with the crumb mixture and the sauteed onions and form meatballs with hands coated with oil so the mix does not stick. Bake till firm at 400 degrees.
Notes:1 onion diced fine
Saute and set aside to cool
In a mixing bowl toss together:
3 cups panko bread crumbs
3 eggs
1 cup milk
1 cup fine grated Parmesan
1/2 Tbsp chopped fine thyme Fresh
1 Tbsp chopped fresh parsley
1 Tbsp salt
1 Tbsp granulated garlic
1/2 Tbsp black pepper
Procedure:
Take 8-6oz chicken breasts and cut into chunks, divide in half and pulse each batch of chicken with 1/2 cup milk and 1/4 cup veg oil each half meaning each half of the chopped chicken gets the milk and oil. Mix with the crumb mixture and the sauteed onions and form meatballs with hands coated with oil so the mix does not stick. Bake till firm at 400 degrees.
We serve these with pesto.
Type: Authentic Recipe
Author: Celebrity Chef Michael Buckley
Source: http://restaurantweeknh.com/images/RestaurantWeekNHChefRecipes.pdf