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Author Notes: These cute little chicken parm appetizers are always a hit at parties! I use a ground chicken mixture to encase the little mozzarella balls and then coat the balls in panko so they are crispy on the outside like chicken parm. Then I serve the meatballs with a marinara dipping sauce - yum! - Kerstin
- 1 tablespoon olive oil
- 1/2 cup chopped shallots
- 2 garlic cloves, minced
- 1 pound ground chicken
- 1 1/4 cups panko
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 16 small fresh mozzarella balls (bocconcini)
- 1/2 cup of your favorite marinara sauce
- Preheat oven to 350?F. Heat olive oil over medium high heat in a small skillet and sauté shallots for 5 minutes or until soft. Add garlic and sauté one additional minute.
- Lightly mix together shallots, ground chicken, 1/4 cup panko, oregano, basil, and salt in a large bowl. Carefully encase each mozzarella ball evenly with ground chicken mixture and then roll each ball in remaining 1 cup panko until evenly coated. Place balls on a greased cookie sheet and bake for 20 minutes at 350?F or until chicken is cooked through. Place a toothpick in each ball and serve alongside the marinara sauce. Makes 8 servings.
- This recipe was entered in the contest for Your Best One-Bite Party Snack
- This recipe was entered in the contest for Your Best Open House Dish
- This recipe was entered in the contest for Your Best Meatballs
- This recipe was entered in the contest for Your Best Recipe Using Fresh Mozzarella
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