Food and Drink

Tuscan chicken rissoles recipe

These creamy Italian chicken mince rissoles would be great over pasta, mash or polenta or served with crusty bread as an easy weeknight dinner. Tip: make sure you buy fat-free sundried tomatoes, not the ones in oil.

25m prep
20m cook
4 servings

13 Ingredients

* 500g chicken mince

* 1 egg, lightly whisked

* 45g (1/2 cup) dried breadcrumbs

* 1 tbsp dried Italian seasoning

* 40g (1/2 cup) finely grated parmesan

* 4 garlic cloves, crushed

* 2 tablespoons olive oil

* 1 brown onion, finely chopped

* 300ml light cooking cream

* 1 Massel chicken stock cube, crumbled

* 80g (1/2 cup) sun-dried tomatoes, thickly sliced (see note)

* 60g baby spinach leaves

* Fresh basil leaves, to serve

5 Method / Steps

Step 1

Place the mince, egg, breadcrumbs, seasoning, half the parmesan and half the garlic in a bowl and mix well to combine. Use damp hands to shape 1/4 cupfuls of the mixture into 8 balls. Flatten slightly to form rissole shapes.

Step 2

Heat half the oil in a large, deep frying pan over medium heat. Cook rissoles for 2-3 minutes on each side or until golden and almost cooked through. Transfer to a plate.

Step 3

Heat the remaining oil in the same pan over medium-high heat. Cook onion and remaining garlic, stirring, for 5 minutes or until softened. Add cream, stock cube and 125ml (1/2 cup) water and bring to a boil. Reduce heat to medium. Add rissoles and tomato to the pan. Simmer for 8 minutes or until the rissoles are cooked through and the sauce has thickened.

Step 4

Add the spinach and remaining parmesan to the pan and cook for 1 minute or until the spinach wilts. Season.

Step 5

Serve the rissoles with sauce, sprinkled with basil leaves.

source – cooking365coza

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