Be the hit of the party and feed a hungry crowd with these Chicken Parm Poppers! Everyone will love the crispy breaded outside and cheesy mozzarella inside. The cherry pepper gives it
perfect surprise kick and the marinara sauce on top balances the flavor.

for 14 poopers

14 cherry peppers, whole pickled
14 balls mozzarella cheese

Chicken Mixture

1 lb ground chicken (455 g)
1 large egg, beaten
1 cup shredded parmesan cheese (100 g)
¼ cup milk (60 mL)
½ cup bread crumbs (55 g)
¼ medium yellow onion, minced
2 teaspoons fresh parsley, minced
1 teaspoon garlic powder
1 teaspoon pepper
1 teaspoon kosher salt


1 cup bread crumbs (115 g)
¼ cup shredded parmesan cheese (25 g)
1 teaspoon dried parsley
1 teaspoon garlic powder
1 teaspoon kosher salt
3 large eggs
1 cup all-purpose flour (125 g)
canola oil, for frying
2 cups marinara sauce (520 g)
4 slices mozzarella cheese, cut into quarters
fresh parsley, chopped, for garnish


Drain and dry the pickled cherry peppers, then cut off the tops and use a teaspoon to scoop out the seeds. Place a mozzarella ball inside of each one.
Make the chicken mixture: In a large bowl, combine the ground chicken, egg, Parmesan, milk, bread crumbs, onion, parsley, garlic powder, pepper, and salt. Mix well.
Take a golf ball-size amount of the chicken mixture and pat it out flat in your palm. Place a stuffed cherry pepper in the center and wrap the chicken mixture around it until completely covered, rolling into a ball. Repeat with the remaining cherry peppers.
Chill for 20 minutes.
Preheat the oven to 450°F (230°C).
Prepare for frying: Add the bread crumbs to a medium bowl with the Parmesan, dried parsley, garlic powder, and salt. Beat the eggs in a separate medium bowl. Add the flour to another medium bowl.
Toss a chicken meatball in the flour, then coat in the eggs, then roll in the bread crumbs. Repeat with remaining meatballs.
Heat a large pan with ¼ inch (6 ml) of canola oil over medium-high heat until the oil reaches 400°F (200˚C).
Working in batches, fry the chicken meatballs for 1-2 minutes on each side, or until light golden brown. Once finished, blot dry with paper towels and transfer to a greased baking sheet.
Dollop 1 tablespoon of marinara sauce on each ball, then top with a piece of mozzarella cheese.
Bake for 8 minutes, or until meatballs are cooked through with an internal temperature of 165°F (75˚C).
Sprinkle with parsley and serve.

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