Pesto Chicken 'Boulders'

Name: Pesto Chicken 'Boulders'
Cuisine: American
Ingredients: 4 cup mashed potato (I used a ricer to avoid lumps); 2 cup cooked chicken, chopped small; 1/2 cup pesto; 1 pinch salt and black pepper; 1 cup flour; 2 large eggs, beaten; 2 cup fresh breadcrumbs; 1/2 cup parmesan cheese, finely shredded; 1/2 tbsp olive oil

Celeste @celeste_xtina_C00K5

Essex

The only green stuff my little one will eat is basil pesto, so I have been using it in lots of things. This can be made with any type of pesto you like, red pesto, watercress pesto, etc. but here I have used basil pesto, the store bought pesto in a jar.

Celeste @celeste_xtina_C00K5

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Ingredients

4 cupmashed potato (I used a ricer to avoid lumps)
2 cupcooked chicken, chopped small
1/2 cuppesto
1 pinchsalt and black pepper
1 cupflour
2 largeeggs, beaten
2 cupfresh breadcrumbs
1/2 cupparmesan cheese, finely shredded
1/2 tbspolive oil

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Steps

1

Heat oven to 220 C/425 F
2

Brush olive oil on a baking sheet.
3

In a large bowl, combine the mashed potatoes, chicken, pesto, half the parmesan cheese (1/4 cup), salt and pepper. Mix it all together well.
4

Get three dishes ready: in one have the flour, in the next the beaten eggs, in the last one combine the breadcrumbs with the other quarter cup of parmesan.
5

Take golf ball-sized amounts of the mixture and roll into a ball, place it on a plate, then repeat until all the mixture is used up.
6

Use one hand to cover the balls in flour, the other hand to roll it in egg, then back ton the first hand (the dry one) to roll it in the breadcrumbs.
7

Place it on the baking sheet, then repeat this process until all balls are coated.
8

Bake for 25 minutes, turning them a few times to get them browned up. They won't be as evenly browned as if they were fried, but they will be delicious.
9

Take the tray out of the oven, and let them cool for 5-10 minutes before eating, although they are still good at room temperature.
10

Makes approx. 20.