Ingrédients pour Cheesy Chicken Parm Volcanos
- 2 cups panko bread crumbs
- 1 tablespoon olive oil
- 1/4 cup chopped dried parsley
- 1 large egg
- 2 tablespoons water
- 1 tablespoon cornstarch
- 1 tablespoon all-purpose flour
- 1 lb ground chicken
- 1/4 cup milk
- Onion
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lemon zest
- 1 teaspoon Italian seasoning
- Mozzarella Cheese
- Your favorite pizza sauce
- Parsley
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Cheesy Chicken Parm Volcanos? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Cheesy Chicken Parm Volcanos
- **Prepare the Breadcrumbs:**
- In a large skillet, lightly brown 2 cups of panko bread crumbs with 1 tablespoon of olive oil over medium heat. Stir frequently to prevent burning.
- Remove from heat and stir in 1/4 cup of chopped dried parsley. Set aside 1 cup of the herbed breadcrumbs for coating the meatballs.
- **Prepare the Egg Wash:**
- In a shallow bowl, whisk together 1 large egg, 2 tablespoons of water, 1 tablespoon of cornstarch, and 1 tablespoon of all-purpose flour.
- **Prepare the Chicken Mixture:**
- Preheat oven to 350°F (175°C).
- In a large bowl, combine 1 lb ground chicken, 1 cup herbed breadcrumbs, 1/4 cup milk, 1/2 cup finely chopped onion, 1/2 cup grated Parmesan cheese, 1 large egg, 1 teaspoon garlic powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 tablespoon lemon zest, and 1 teaspoon Italian seasoning. Mix well.
- **Assemble and Bake the Volcanos:**
- Scoop about 1/4 cup of the chicken mixture into your hand, forming a small well in the center.
- Place a 1-inch cube of fresh mozzarella in the well.
- Cover the cheese completely with the remaining chicken mixture, shaping into a slightly pointed cone (like a volcano).
- Dip each meatball in the egg wash, ensuring it's fully coated.
- Roll the egg-washed meatball in the reserved 1 cup of herbed breadcrumbs, pressing gently to adhere.
- Place the coated meatballs on a baking sheet lined with parchment paper.
- Bake for 20-25 minutes, or until cooked through.
- **Finish and Serve:**
- Remove from oven and drizzle generously with your favorite pizza sauce.
- Top with shredded mozzarella cheese (about 1/2 cup).
- Broil for 3-5 minutes, or until the cheese is melted, bubbly, and golden brown.
- Garnish with fresh chopped parsley.
- Serve immediately. Optional: Serve over spaghetti with extra marinara sauce.
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
18g
Fat
80g
Carbs
14g
