Delicious gluten-free stuffed and roasted chicken balls, perfect for any occasion. Juicy, flavorful, and a healthy alternative for everyone.
Deliciously Healthy Bites for Every Occasion
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Deliciously Wholesome Bites: A Savory Escape into Gluten-Free Bliss!
take one hello everyone out there in space this is Mark from San Diego and today we’re going to be making uh baked stuffed chicken balls not to be confused with turkey n they’re two.
Different things anyways our ingredients tonight are going to be couple chicken breasts uh parmesan cheese butter mushrooms which I’ve already cut up and I made a mistake and push the photo button instead of the record button so I already have some shallots and garlic sautéing over here so kind of look like we’re starting from.
Scratch but yet we’re not sorry you got to miss out on all that fabulous chopping cuz I was like a whiz doing this so here we are again um all I’ve done so far is added couple of of tablespoons of butter sauteed the onions and the shallots and the garlic and now we’re going to add the mushrooms and get that part going as.
You you can see they’re just being sauteed going to add the mushrooms I added a little bit of olive oil to this too butter is delicious olive oil is healthier so I always use a combination of both I’m going to add a little bit of olive oil on top here little bit of salt some pepper.
Be a very very basic seasoned item here oh that’s looking nice la la oh you caught me in the middle of cleaning we got to cut this out of here you didn’t stop you didn’t stop well now while this is sautéing we’re.
Going to slice the chicken and thin strips and pound them don’t forget to cover your chicken when you pound it.
We’re going to grate some Parmesan cheese can never have too much we love cheese that should be ample enough now we’re going to set the oven to 425° see how this is going here the next.
Thing we’re going to do is the stumble these I of like I don’t know kind of like the Ford motor com in the 1920s when they put together the assembly plant we’re just going to assemble them cook them and then enjoy and while that’s going we’re going to get our broccoli and our carrots going my secret to cooking broccoli and.
Carrots is you put just a little bit of water in you bring it to a boil for like 1 minute turn it off and let it steam until your dinner’s ready so we’re going to start that doesn’t that look pretty pretty colors the green and the orange when I grew up my mother taught me to cook with colors just have at.
Least three colors in every meal so tonight we have our green and our orange and we got our white and our Brown from our chicken and our mushrooms it goes a little bit more white but you know when she made her juicy spaghetti which we talked about several episodes ago that was only two colors that was.
Only spaghetti and tomato sauce and I think fried potatoes that’s still white too so anyways that was one of the rare exceptions I add just a touch of salt to the veggies trying to keep down on our blood pressure so trying to lower that a little bit and we’re going to put it on the.
Stove but we’re not ready to turn it on yet we want to make uh sure that the chicken will be ready now we’re ready for the assembly it looks like these are done they look really nice see that how nice so what we do pretty simple is you see I draped a pressed uh a pound of chicken breast over.
Here going to put some mushrooms inside a combination of mushrooms and shets and garlic fold it in set it right there so there’s our one of our chicken balls right.
There there’s that we have some leftover chicken so we’re just going to uh kind of roll those and have them not stuffed they’ll be just as good that way maybe not as good but they’ll be they’ll be tasty okay now with these I melted some butter going to brush it over.
Top these here these extra ones I will probably have them for breakfast tomorrow kind of nice breakfast now leftovers are always good for breakfast whatever you have let’s have them for breakfast you’ll be surprised breakfast does not have to be breakfast.
But breakfast can be dinner or brunch so we’re going to put a little bit of salt on to top here little bit of pepper and then some cheese again who doesn’t like cheese this is Parmesan cheese what’s nice about this is when it bakes gives it a nice crispy shell on the.
Outside and also uh I used to make burnt cheese you know I need to make it again I don’t know if you ever done that or not but you take a cupcake pan put some cheese whatever kind of cheese you want I like cheddar I like parmesan fill up just the bottom put them in the oven um broil them just for a minute or two pull them.
Out let them cool and you have some nice crispy cheese crisp okay that’s probably enough we can save this for breakfast or brunch going to pop it in the oven and I’m going to start I’m going to start the timer at uh 25 minutes.
See you then actually we’ll see you in 24 minutes and 53 seconds all right dinner served it went for about 40 minutes they look nice next we have some veggies okay here’s our.
Dinner how beautiful that looks I want to thank everyone out there in spaceand it was a lot of fun cooking tonight sorry about the problem we had in the beginning but I think maybe I salvaged it um anyways goodbye from San Diego broadcasting to Morano everyone have a great evening.
