By Chef Faisal – Prep/Cook time: 1hr, Serves: 1
Ingredients
For the breadcrumb mix
100g breadcrumbs
½ tsp sea salt
Pinch black pepper powder
½ tsp cumin powder
For the chicken marinade
250g chicken breast
Pinch of sea salt
Pinch black pepper powder
1 tbsp olive oil
Pinch smoked paprika
For the cheesy chicken ball mix
100g grilled chicken, chopped
20g Philadelphia cream cheese
10g shredded cheddar cheese
20g mozzarella cheese
Pinch black pepper powder
½ tsp sea salt
Pinch of oregano
For the provolone cheese sauce
100g cooking cream
100g whole milk
200g provolone cheese, grated
½ tsp sea salt
Pinch black pepper powder
Method
For the breadcrumb mix
In a bowl, combine breadcrumbs, sea salt, black pepper powder, and cumin powder. Set aside.
For the chicken marinade
Slice the chicken breast in half for even grilling. In a bowl, mix olive oil, sea salt, black pepper powder, and smoked paprika. Add the chicken and marinate for 20 minutes.
For the cheesy chicken ball mix
Grill the marinated chicken for 4 minutes per side or until fully cooked. Let cool and chop finely. In a mixing bowl, combine the chopped chicken, Philadelphia cream cheese, cheddar, mozzarella, sea salt, black pepper powder, and oregano. Mix well. Shape the mixture into 25g balls.
To coat and fry the chicken balls
Roll each chicken ball in flour, dip into batter, and coat with the breadcrumb mix. Repeat the coating process for an extra crispy layer. Fry the coated chicken balls in preheated oil at 160°C (320°F) for 4 minutes or until golden brown. Drain on a paper towel.
For the provolone cheese sauce
Heat cooking cream and whole milk in a saucepan over medium heat. Add grated provolone cheese, sea salt, and black pepper. Stir continuously until the cheese melts and the sauce is smooth.
Plating and serving
Spread the provolone cheese sauce on a plate. Arrange the crispy cheesy chicken balls on top. Garnish with shredded spring onion and a touch of rose petals for an elegant finish.
