These elegant skewers will wow your holiday table. Super simple, this spin on a chicken parmesan will disappear in a hurry!
|1||lbs of Maple Leaf Prime ground chicken|
|1/2 cup||parmesan cheese|
|1 tbsp||garlic, minced|
|1/3 cup||parsley, chopped|
|Salt and pepper|
|16||mini boconccini cheese|
|1 cup||vegetable oil|
|1 1/2 cup||panko or plain bread crumbs|
|1||pkg prepared spinach and cheese ravioli|
|1 cup||prepared pesto|
|1 cup||roasted red pepper pesto|
|1/2 cup||parmesan cheese, finely grated|
Preheat oven to 375 degrees
Gently mix together chicken, egg yolk, parmesan cheese, garlic and parsley. Season with salt and pepper. Make each meat ball by spooning a heaping tablespoon of mixture, using your finger make a small indent and insert 1 boconccini cheese. Form the meat over the cheese. Repeat with remaining cheese. Heat half of the oil in a skillet over medium high heat. Working in batches brown meat balls on all sides. Transfer meat balls to a parchment lined baking sheet and cook for 15 minutes or until an internal temperature of 165.
Meanwhile prepare pasta according to package direction, drain and toss with olive oil. Set aside and keep warm. Dip each prepared meat ball into the whisked egg and then coat well with bread crumbs. Heat a large skillet over medium high heat and fry each meat ball until golden brown.
Assemble skewer by drizzling a tbsp of pesto over 1 ravioli, place meat ball on top followed by another ravioli and drizzle with red pepper pesto. Continue with remaining skewers. Sprinkle parmesan cheese over top.
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