Let us know what you top yours with in the comments below. Remove your balls from the oven and eat them as is or top them! I like to top my canned chicken parmesan balls with some tomato sauce and mozzarella cheese. If you made your balls bigger or smaller than I did then this time will change so keep an eye on them. You should get around 24 homemade chicken nuggets from the mixture. Scoop out about 1 tablespoon of the mixture and form into a nugget shape. Put your balls into the oven on 350F/176C for 20-25 minutes. In a large bowl, mix together the ground chicken, salt, garlic powder, cayenne, parmesan, and 1 egg. I made 8 balls today but make however many you want! Shape your canned chicken parmesan balls and place them onto your baking sheet. Both parchment paper or aluminum foil work great for lining. Take out a baking sheet, optionally line it for easy clean up, and coat it with some non-stick cooking spray. So much tastier than fast food chicken nuggets and definitely healthier. Air fry on 400 for 10 mins, flipping halfway through. Mix all of those ingredients together until everything for your canned chicken parmesan balls is incorporated. We make this exact recipe in our air fryer except that I run the chicken through my food processor first and also dip the nuggets in crushed pork rinds before cooking. Add into your bowl 2 large whole eggs, 1/2 teaspoon of crushed red pepper, 1/2 teaspoon of basil, 1/2 teaspoon of oregano, 1/2 teaspoon of parsley, 8 tablespoons of grated parmesan cheese, 1/2 cup of mozzarella cheese, 8 tablespoons of wheat germ, 1/4 cup of tomato sauce, and 2 5 ounce cans of drained chicken.ĭid you know that wheat germ is a great healthy substitute for bread crumbs?
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