Try these tasty pesto chicken balls at your next party.
Prep time:10 mins
Cook time:10 mins
- 400g can Edgell Chick Peas, drained
- 500g chicken mince
- ½ cup Leggo’s Pesto – Traditional Basil
- ½ cup dry breadcrumbs
- 2 tablespoons oil
Place drained Edgell Chick Peas, chicken mince and Leggo’s Pesto in a food processor and process until combined. Using 1 tablespoon of mixture, shape into small balls and roll in dry breadcrumbs.
Heat oil in a frying pan, place balls in pan and cook for 10 - 12 minutes, turning regularly. Serve on cocktail skewers.
Chicken balls can also be sprayed with oil and cooked in a preheated oven at 200°C for 15 – 20 minutes.