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Super tasty Chicken Cordon Bleu Balls made easy to impress at your next party. Chicken balls stuffed with ham, cheese and garlic, coated in a golden crumb of crunchy Panko breadcrumbs.
These are not only great for entertaining, also make for a fun dinner or sandwich replacement in your kid’s school lunch boxes.
STEP 1
Combine chicken mince & breadcrumbs, then roll into balls.
STEP 2
Mix together cheese, bacon, garlic & parsley, then stuff into balls.
STEP 3
Roll balls in flour, egg then breadcrumbs to coat.
STEP 4
Cook either by shallow frying or in the oven, until golden and crispy.
Chicken Cordon Bleu Balls
Chicken Cordon Bleu is usually chicken breast layered with ham and cheese, rolled then dipped in flour, egg, breadcrumbs and deep fried. I haven’t varied too much from this concept, just turned it into balls really. Swapped chicken breast for chicken mince, added in a little garlic and parsley to the filling and have included a healthier option for oven baking them.
These are great as entertaining food, or as I have done, cooked then frozen in small portions for easy to grab dinners for the kids, just serve with steamed rice and salad.
Panko breadcrumbs are larger than normal breadcrumbs which gives a crunchier crumb. I pretty much only ever use Panko when needing breadcrumbs.
Don’t waste the rest of that packet Panko breadcrumbs, make some of these recipes………
CHEAT’S OVEN BAKED SALMON FISH FINGERS WITH PEA PUREE + SWEET POTATO CHIPS
Chicken Cordon Bleu Balls
- Total Time: 45 minutes
- Yield: 24 balls 1x
Description
Super tasty Chicken Cordon Bleu Balls made easy to impress at your next party. Chicken balls stuffed with ham, cheese and garlic, coated in a golden crumb of crunchy Panko breadcrumbs.
Ingredients
Scale
- 500g chicken mince
- 100g / 2 cups panko breadcrumbs
- Salt & pepper
- 50g mozzarella or cheddar cheese, grated
- 50g ham, finely diced
- 1 garlic clove, finely diced
- 2 tablespoons fresh parsley, finely chopped
- 75g /½cup plain flour
- 1 egg, lightly whisked
- Rice bran oil for shallow frying
Instructions
SHALLOW FRY METHOD
Pre heat oven 200°C.
In a bowl combine the chicken mince and half the breadcrumbs. Season well with salt and pepper. Shape level tablespoons of mixture into balls.
Use your fingers to combine the cheese, ham, garlic and parsley in a bowl. Take a ball, make a deep indentation in the centre, fill this with the cheese & ham mixture, then fold the chicken around to enclose. Reshape into a ball and repeat until all have been filled.
Have ready 3 shallow dishes, one with flour, one with egg and the last with the remaining breadcrumbs. Coat each ball first in flour, then egg and finally roll in the breadcrumbs. Repeat until all balls are coated.
Pour oil into a high sided fry pan, or saucepan, so it is about 1cm deep. Heat over medium heat and cook the balls in batches, turning constantly. Once golden, place on a plate lined with paper towel to drain. Once drained spread balls onto a baking tray and place into the hot oven for a further 5-10 minutes until cooked through.
OVEN METHOD
Pre heat oven 200°C.
Spread half the panko crumbs on a baking tray and spray with oil. Bake for 3 minutes until just golden. Scrape into bowl straight away to stop them from darkening further in the hot tray.
In a bowl combine the chicken mince and the remaining half of the breadcrumbs. Season well with salt and pepper. Shape level tablespoons of mixture into balls.
Use your fingers to combine the cheese, ham, garlic and parsley in a bowl. Take a ball and make a deep indentation in the centre, fill this with the cheese & ham mixture, then fold the chicken around to enclose. Reshape into a ball and repeat until all balls have been filled.
Have ready 3 shallow dishes, one with flour, one with egg and the last with the toasted breadcrumbs. Coat each ball first in flour, then egg and finally roll in the breadcrumbs. Spread out onto a baking tray, repeat until all balls are coated and spray lightly with oil.
Bake in oven for 15 – 20 minutes, or until golden brown and cooked through.
Notes
You can fill and roll each ball, then freeze or leave in fridge until later if you want to reduce prep time on the day.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Party Food
TOMATO RELISH DIPPING SAUCE?
These Chicken Cordon Bleu Balls go perfectly with a Tomato Relish dipping sauce. You could put in the time to make your own or grab a good quality jar, like the one from Crunch Preserves.
www.crunchpreserves.com.au
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