SHALLOW FRY METHOD

Pre heat oven 200°C.

In a bowl combine the chicken mince and half the breadcrumbs.  Season well with salt and pepper.  Shape level tablespoons of mixture into balls.

Use your fingers to combine the cheese, ham, garlic and parsley in a bowl.  Take a ball, make a deep indentation in the centre, fill this with the cheese & ham mixture, then fold the chicken around to enclose.  Reshape into a ball and repeat until all have been filled.

Have ready 3 shallow dishes, one with flour, one with egg and the last with the remaining breadcrumbs.  Coat each ball first in flour, then egg and finally roll in the breadcrumbs.  Repeat until all balls are coated.

Pour oil into a high sided fry pan, or saucepan, so it is about 1cm deep.  Heat over medium heat and cook the balls in batches, turning constantly.  Once golden, place on a plate lined with paper towel to drain.  Once drained spread balls onto a baking tray and place into the hot oven for a further 5-10 minutes until cooked through.

OVEN METHOD

Pre heat oven 200°C.

Spread half the panko crumbs on a baking tray and spray with oil.  Bake for 3 minutes until just golden.  Scrape into bowl straight away to stop them from darkening further in the hot tray.

In a bowl combine the chicken mince and the remaining half of the breadcrumbs.  Season well with salt and pepper.  Shape level tablespoons of mixture into balls.

Use your fingers to combine the cheese, ham, garlic and parsley in a bowl.  Take a ball and make a deep indentation in the centre, fill this with the cheese & ham mixture, then fold the chicken around to enclose.  Reshape into a ball and repeat until all balls have been filled.

Have ready 3 shallow dishes, one with flour, one with egg and the last with the toasted breadcrumbs.  Coat each ball first in flour, then egg and finally roll in the breadcrumbs.  Spread out onto a baking tray, repeat until all balls are coated and spray lightly with oil.

Bake in oven for 15 – 20 minutes, or until golden brown and cooked through.