Makes 12

Prep Time: 20 mins

Chill time: 30 mins

Freeze time: 20 mins

Cooking Time: 6-8 mins



2 chicken breasts

2 egg whites

80ml cream

Salt and pepper


200g flour

2 beaten eggs

250g brioche breadcrumbs


250g butter

4 cloves garlic, chopped

2 tbs chopped parsley


Serve with skinny fries



  1. Chop the 2 chicken breasts into smaller pieces, then pulse until smooth.
  2. Add the 2 egg whites and 25ml of cream (optional) and mix. Season well with salt and pepper.
  3. Roll the mixture into 12 balls and chill.
  4. Blend 250g of butter until smooth. Then scoop into 12 balls (use a melon baller, veg scoop or your hands) and freeze.
  5. Make a hole in the centre of the chicken and add the butter then seal well back into a ball.
  6. Roll your chicken in 200g of flour, 2 beaten eggs and 250g of brioche breadcrumbs, before deep frying for 6-8mins. Then drain.
  7. To serve with skinny fries dusted with paprika.

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