4 chicken breasts, cubed
6 strips bacon, cut into small pieces
1 Tablespoon butter
1 Tablespoon all purpose flour
2 cups chicken stock
1/4 cup white wine
1/2 cup cream cheese
1 Tablespoon parsley, chopped
1 Tablespoon olive oil
2 sheets filo pastry
300g diced, pre-cooked chicken breasts
salt and pepper ( to season)
1/2 teaspoon dried parsley
1/2 cup shredded parmesan cheese
1 Tablespoon mayonnaise
3 teaspoons plain flour
1/2 cup panko
1/2 bread crumbs
oil for cooking, enough for 1"deep in the pot
Cut the chicken into small pieces.
Using a medium size mixing bowl, mix the chicken with the salt and pepper. Stir in the parsley, parmesan cheese, mayonnaise and flour and combine well. You can also use clean hands to squish the ingredients together then form them into 1 inch round balls.
Stir the panko and bread crumbs together in a shallow plate.
Roll the balls into the crumbs until balls become firm enough to deep fry. Place into the refrigerator for one hour before cooking.
Heat one inch of oil in a medium sized skillet to 350 degrees F.
Gently place the balls into the hot oil and cook for about 10 minutes, until golden brown.
Remove to a plate lined with paper towels.
Watch you do not over heat the oil and it will smoke and you will burn the chicken balls very