For 4 servings
455 gram ground chicken
Salt, to taste
Pepper, to taste
(225 gram) mozzarella cheese, cubed
1 cup panko breadcrumbs
Dried oregano, to taste
½ cup flour (60 g)
Oil, for frying
First, season the ground chicken with salt and pepper.
Grab a handful of ground chicken and roll into a rough ball shape, place a cube of cheese in the center and wrap the ground chicken around it. Form it into a chicken nugget shape. Set aside.
Season the panko with oregano.
Take the chicken nuggets and coat with flour, dip in egg and cover with the panko/oregano mix.
Deep fry in the oil until browned and crispy.
Bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente.
Happy Labor day !
Rinse chicken and pat dry. Place in a shallow glass bowl and pour salad dressing over it. Cover and refrigerate for at least 3 hours.