Polpette Di Pollo Recipe



2 skinless chicken breasts

200 gm konafa

20 gm salt

5 gm black pepper

5 gm rosemary powder

250 ml cooking oil

50 gm grated mozzarella



Place the chicken into a blender and blend it well enough to shape into balls.

Season with salt, pepper, and rosemary, add grated mozzarella then roll the mixture into small balls of about 40 gm each.

Cut the konafa with a knife and roll the chicken balls in it.

Deep-fry the chicken balls in oil in deep-fryer or saucepan.

Serve hot, with Thousand Island sauce on the side.

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