Everyday Food is one of my magazines that I can't wait to get every month. The recipes are creative but simple and they usually throw a new twist on a great classic. Chris is always asking for me to make chicken parmesan so when I saw this recipe I had to give it a try. These meatballs have a ton of flavor and you can spice them up by adding a different marinara. It is amazingly good!
Serves 4 - Time 40 min
Coarse salt and pepper
3/4 pound spaghetti
1 3/4 cups plain dried breadcrumbs, divided
1/2 cup whole milk
1 pound ground white-meat chicken
2 cups vegetable oil
3 ounces fresh mozzarella, cut into 16 pieces
3 cups marinara, warmed
chopped fresh parsley for serving
1. Preheat oven to 350 degrees. Cook pasta according to directions and drain. In a medium straight sided skillet, heat vegetable oil over medium until it registers 350 degrees.
2. Combine 1/2 cup breadcrumbs, milk, 1 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Add chicken and mix until just combined. Divide chicken mixture into 4 portions and flatten into a disk. Place 4 mozzarella pieces in center of each, then form disk into a ball around cheese.
3. In a shallow dish with remaining breadcrumbs, coat balls in breadcrumbs. Fry in oil until golden brown, 5 minutes turning once. With a slotted spoon transfer to a paper-towel-liend baking sheet and let drain for one minute.
4. Discard paper town and transfer sheet to the oven. Bake meatballs until cooked, approximately 14 minutes. Head marinara on stove. Divide pasta among four bowls and top each with marinara and a meatball. Sprinkle with parsley.
Here is a video for more of a visual!