Tuscan chicken rissoles recipe

Total Time: 30 minutes

Prep Time: 20 minutes

Cook Time: 10 minutes

Servings: 4

Author: Greer Worsley

Source: www.bestrecipes.com.au

Tuscan chicken rissoles recipe


· 500g chicken mince· 1 clove garlic, crushed· 2 tsp rosemary, chopped· 1/3 cup parmesan, grated· 1 tbsp sun-dried tomatoes, finely diced· 1/2 cup dried breadcrumbs· 1 tbsp olive oil· 30g butter· 1 clove garlic, crushed· 1/4 cup sun-dried tomatoes, sliced· 1 tsp rosemary, chopped· 1 1/2 cups cream· 1/4 cup parmesan, grated· 50g baby spinach


Step 1In a bowl, combine chicken mince, garlic, rosemary, parmesan, sun-dried tomatoes and breadcrumbs. Add plenty of salt and pepper, and mix well to combine. Form into 8 rissoles. Heat oil in a nonstick frypan over medium heat. Cook rissoles for 2-3 minutes each side until golden and cooked through. Remove to a plate and keep warm.Step 2Wipe out the frypan, then add butter to melt. Cook garlic, sun-dried tomatoes and rosemary for 1 minute, then add cream. Bring to the boil, then reduce heat and stir through parmesan and spinach. Season well with salt and pepper. Return rissoles to pan and turn to coat in the sauce.