Wednesday, June 15, 2016
1 slice of white bread, torn into 1-inch pieces (this is a great use for the heel of the loaf)
1/4 cup peeled and grated Granny Smith apple
About 2 oz. boneless, skinless chicken breast, cut into chunks (half a chicken breast half is about right, assuming you don't have one of those giant chicken breasts)
2 tablespoons finely chopped onion
1 tablespoon chopped parsley (fresh is best but dried would work)
1/4 teaspoon chicken stock paste, such as Better than Bouillon
Salt and pepper to taste
About 1/4 cup flour for coating
About 2-3 tablespoons vegetable oil for frying
In a small food processor, process the bread until it becomes fine crumbs. Use your hands to squeeze any extra liquid out of the shredded apple, then add to the food processor along with chicken, onion, parsley, and chicken stock paste. Pulse until roughly chopped. Season with a bit of salt and pepper.
Use your hands to divide the mixture and roll into about 6 balls of about 1 inch each. Add flour to a small bowl and toss each ball in the flour to coat evenly, setting the coated balls aside on a plate.
Add vegetable oil to a small nonstick skillet and heat until shimmering. You don't need a whole lot of oil for this; a depth of about 1/4 of an inch is about right. Fry the balls in the oil, turning occasionally to brown evenly, for about 6-8 minutes until cooked through. Use tongs to transfer the cooked balls a a paper towel-lined plate to cool.