Want a quick and easy snack to make? Look no further! These cheesy chicken bites are really yummy and be sure to make a lot of them because they are going to get over in a jiffy! Thats exactly what happened to mine! I thought i had enough to last me two sittings but they were gone in just one!
These are best made in advance and kept in the fridge and then taken out before deep frying ( yes to get that crispy taste one has to deep fry…i am sorry !!)
I served these with a lovely piquant sauce which i am sure you all will love!
350 grams of cooked chicken breast chopped
2 slices of brown bread soaked in about 4 tablespoons of hot milk (the bread should soak in all the milk)
1/2 cup of oats, powdered
1 small onion chopped fine
a little chopped green coriander leaves
a little chopped green chillies (if you want it hot)
a good pinch of black pepper
6 pieces of triangle cheese, mashed up ( happy cow types..yes you can use the low calorie type also!!)
salt to taste
a little bread crumbs if the mixture is too soggy
oil for deep frying
Put the cubed cooked chicken in the food processor and pulse till its all minced. Remove onto a plate and add the soaked brown bread, the oats and all the ingredients except the breadcrumbs. Mix well. If the mixture feels too wet add some breadcrumbs and if its too dry you can add a bit of milk. Shape into small flat rounds and refrigerate covered for about two hours. Heat oil for deep frying and deep fry these delicious chicken bites till golden brown. Serve with my special piquant sauce
6 tablespoons of mayonnaise
1 tablespoon of dijon mustard ( or any that you have at home) or more if you like
6 tablespoons of ketchup
a few drops of chilli sauce
2 spring onions chopped fine
a little finely chopped coriander leaves
Combine all the above and let it rest for about 30 minutes for the flavors to blend. Taste and adjust acordingly. This keeps for about a week in the refrigerator.

This entry was posted in Chicken, Fusion, Sauces and Chutneys, Tupperware Food and tagged , . Bookmark the permalink.

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