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Tuscan chicken rissoles recipe
Tuscan chicken rissoles recipe
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Creamy Italian chicken rissoles perfect over pasta, mash, or polenta. Serve with crusty bread for an effortless weeknight meal. Be sure to use fat-free sundried tomatoes.
Ingredients:
  • 500g chicken mince
  • 1 egg, lightly whisked
  • 45g (1/2 cup) dried breadcrumbs
  • 10.00 gm dried Italian seasoning
  • 40g (1/2 cup) finely grated parmesan
  • 4 garlic cloves, crushed
  • 36.40 gm olive oil
  • 1 brown onion, finely chopped
  • 300ml light cooking cream
  • 1 chicken stock cube, crumbled
  • 80g (1/2 cup) sun-dried tomatoes, thickly sliced (see note)
  • 60g baby spinach leaves
  • Fresh basil leaves, to serve
Instructions:
  • Combine the mince, egg, breadcrumbs, seasoning, half of the parmesan, and half of the garlic in a bowl, mixing thoroughly. Shape 1/4 cup portions of the mixture into 8 balls using damp hands, then gently flatten them into rissole shapes.
  • In a large, deep frying pan over medium heat, heat half of the oil. Cook the rissoles for 2-3 minutes on each side until golden and nearly cooked through. Transfer to a plate.
  • In the same pan, heat the remaining oil over medium-high heat. Sauté the onion and remaining garlic for 5 minutes until softened. Add cream, stock cube, and 125ml (1/2 cup) water, bring to a boil, then reduce heat to medium. Stir in rissoles and tomato, simmer for 8 minutes until rissoles are cooked and sauce thickens.
  • Add the vibrant spinach and the rest of the Parmesan to the pan. Cook for a minute until the spinach gently wilts, then season to perfection.
  • Top the rissoles with a flavorful sauce and a generous sprinkle of fresh basil leaves.

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