Imported from Instagram

Chicken Breast Meatballs with Fresh Vegetable Balsamic Sauce

Name: Chicken Breast Meatballs with Fresh Vegetable Balsamic Sauce
Prep time: 45 min
Cook time: 40 min
Total time: 445 min
Yield: 6 servings
Cuisine: European
Ingredients: 1 chicken breast (Remove the bone and tendon after steaming; edible yield depends on breast size.); 200 g butter (Used with toothpicks in the chicken breast before steaming.); 10 g sweet paprika (For the butter inserted into the chicken.); 200 g mozzarella (Grated.); 200 g cheddar (Grated.); 100 g pickled cucumbers (Finely chopped.); 20 g parsley (Parsley leaves, finely chopped, for the chicken mixture.); 50 g mayonnaise; 4 g black peppercorns (Ground in a mortar.); 4 g coarse salt (Ground in the same mortar as the pepper.); 200 g flour (For binding the chicken mixture.); 1 tomatoes (Remove the core and cut into pieces before blending.); 1 green bell pepper (For the vegetable sauce.); 1 red bell pepper (For the vegetable sauce.); 1 onion (Peeled before blending.); 2 cloves garlic (For the vegetable sauce.); 50 g tomato paste (Added after straining the blended vegetables.); 50 ml vegetable oil (For frying the meatballs and preparing the sauce; the source does not specify how it is divided.); 10 g balsamic sauce (For the vegetable sauce.); 1 lemon (Freshly squeezed; use the juice.); 5 g parsley (Finely chopped, for the vegetable sauce.); 2 g salt (For seasoning the vegetable sauce.); 2 g black pepper (For seasoning the vegetable sauce.); 2 g sweet paprika (For seasoning the vegetable sauce.); 2 g dried parsley (For seasoning the vegetable sauce.); 5 g balsamic sauce (The source lists a second balsamic sauce quantity; its separate use is not specified.)

Recipe by @appetizing.tv Instagram

Imported by K Kampani on SeeMeCook

Steamed paprika-butter chicken is combined with two cheeses, pickles, herbs, mayonnaise, and flour, then chilled, sliced, and pan-fried into savory chicken meatballs. They are served with a fresh blended tomato, pepper, onion, garlic, lemon, and balsamic sauce.

6 servings445 minEuropean

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Ingredients

1 chicken breast (Remove the bone and tendon after steaming; edible yield depends on breast size.)
200 g butter (Used with toothpicks in the chicken breast before steaming.)
10 g sweet paprika (For the butter inserted into the chicken.)
200 g mozzarella (Grated.)
200 g cheddar (Grated.)
100 g pickled cucumbers (Finely chopped.)
20 g parsley (Parsley leaves, finely chopped, for the chicken mixture.)
50 g mayonnaise
4 g black peppercorns (Ground in a mortar.)
4 g coarse salt (Ground in the same mortar as the pepper.)
200 g flour (For binding the chicken mixture.)
1 tomatoes (Remove the core and cut into pieces before blending.)
1 green bell pepper (For the vegetable sauce.)
1 red bell pepper (For the vegetable sauce.)
1 onion (Peeled before blending.)
2 cloves garlic (For the vegetable sauce.)
50 g tomato paste (Added after straining the blended vegetables.)
50 ml vegetable oil (For frying the meatballs and preparing the sauce; the source does not specify how it is divided.)
10 g balsamic sauce (For the vegetable sauce.)
1 lemon (Freshly squeezed; use the juice.)
5 g parsley (Finely chopped, for the vegetable sauce.)
2 g salt (For seasoning the vegetable sauce.)
2 g black pepper (For seasoning the vegetable sauce.)
2 g sweet paprika (For seasoning the vegetable sauce.)
2 g dried parsley (For seasoning the vegetable sauce.)
5 g balsamic sauce (The source lists a second balsamic sauce quantity; its separate use is not specified.)

Steps

1
Insert butter seasoned with sweet paprika into the chicken breast using toothpicks.
2
Steam the chicken breast for 20 minutes.
3
Remove all the toothpicks from the steamed chicken.
4
Cut off and discard the bone and tendon, then cut the chicken breast into small pieces.
5
Cut the mouth off a large plastic bottle to create a mold, and place the chicken pieces inside it.
6
Add the grated mozzarella, grated cheddar, finely chopped pickles, and finely chopped parsley leaves to the mold.
7
Add the mayonnaise.
8
Grind the black peppercorns and coarse salt in a mortar, then add them to the chicken mixture.
9
Mix briefly, add the flour, and mix thoroughly until the ingredients are combined.
10
Chill the mixture in the mold for 6 hours.
11
Remove the chilled contents from the mold and cut them into equal slices. Peel away the plastic.
12
Heat vegetable oil in a pan and fry the chicken slices for 7 minutes.
13
Turn the slices and fry the other side for another 5 minutes.
14
Cut the tomato into pieces, remove its core, and place it in a blender.
15
Add the green bell pepper, red bell pepper, peeled onion, and garlic to the blender. Grind the vegetables.
16
Strain the blended vegetable juice through a sieve.
17
Add the tomato paste, vegetable oil, balsamic sauce, freshly squeezed lemon juice, and finely chopped parsley to the strained vegetable mixture.
18
Season the sauce with salt, black pepper, sweet paprika, and dried parsley, then mix.
19
Mix the vegetable paste with the sauce and serve it with the fried chicken meatballs.

Notes

The source does not specify the steaming equipment, exact steaming temperature, pan temperature, or how the vegetable oil is divided between frying and the sauce. It also lists balsamic sauce twice (10 g and 5 g) without clearly distinguishing their uses. The plastic-bottle mold should be food-safe and thoroughly clean.