n chicke i e v o l esn’t t min Who do se are a grea or The inger kievs? erfect for f p option party food.
Ingredients Butter: 120g unsalted butter, cubed 2 garlic cloves, peeled 8 sprigs of parsley Salt to taste Breadcrumbs: 3 slices day old bread, I like to use Turkish bread for a really nice crunch Salt and pepper, to taste 1/2 tsp dried garlic powder, optional Chicken: 600g chicken breast or thigh, roughly chopped Salt and pepper, a pinch of each
Mini Chicken Kiev Balls
Makes: 16-20 balls Preparation time: 20 minutes Cooking time: 10-30 minutes Method:
Assembly:
Butter:
No need to clean bowl after crumbs.
Place garlic and parsley into a food processor. Process on high for a few seconds. Scrape down sides.
Place chicken and seasonings into processor.
Add cubed butter and salt. Process on high for 15 seconds until well combined.
Shape a small amount of chicken around each ball of butter. Ensure the ball is completely covered in chicken mince.
Place on baking paper and roll into 16-20 small balls about the size of a marble.
Roll into breadcrumbs.
Place into fridge to harden. (Any remaining butter can be frozen.) Breadcrumbs: No need to clean the food processor from the butter. Place all breadcrumb ingredients and process on high until a coarse crumb consistency is achieved. Any leftover unused breadcrumbs (that haven’t touched chicken) can be frozen.
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Peninsula Kids – Winter 2015
Process on high until minced. This will only take a few seconds.
Cooking in the airfryer: Drizzle each ball with a little olive oil. Cook for 12 minutes at 200 degrees. Cooking in the oven: Bake for 30 minutes at 180 degrees. Shallow fry: Cook over medium to hot heat in 1cm of oil, turning often, for 4 minutes each side or until cooked.