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Print Recipe
Tender Chicken Fillet Balls with Zucchini Recipe
The dish is very light, absolutely not greasy, simple and delicious. It's a cross between chopped cutlets and meatballs, but it doesn't taste like either. The taste is delicate and simple, without frills. A good option for every day for adherents of a healthy diet.
Cook Time 60 minutes
Servings
Ingredients
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. We prepare products for minced meat: my fillet, my small zucchini (if the zucchini is young, it is not necessary to clean it; and if it is old, it is better to clean it), my greens, garlic, and semolina are proudly put on the table.
    We prepare products for minced meat: my fillet, my small zucchini (if the zucchini is young, it is not necessary to clean it; and if it is old, it is better to clean it), my greens, garlic, and semolina are proudly put on the table.
  2. Zucchini three on a large grater. Salt, mix and leave for a few minutes. Then squeeze, pour the juice. Finely chop the garlic.
    Zucchini three on a large grater. Salt, mix and leave for a few minutes. Then squeeze, pour the juice.
Finely chop the garlic.
  3. Cut the green onion and Basil, add to the garlic and zucchini, and mix.
    Cut the green onion and Basil, add to the garlic and zucchini, and mix.
  4. Finely chop the chicken fillet. Combine with the zucchini mass and mix. Add semolina, salt and mix thoroughly with a spoon or hands.
    Finely chop the chicken fillet. Combine with the zucchini mass and mix. Add semolina, salt and mix thoroughly with a spoon or hands.
  5. Heat the pan over low heat. In a preheated pan, pour the flour, stirring and calcining. Then add turmeric. From contact with hot turmeric will begin to actively give off its flavor. As soon as you feel the aroma, you can add butter and slowly pour in the milk (or a little water, if you do not use milk). During the infusion process, stir the mixture with a whisk. As soon as the mixture has become homogeneous and all lumps are eliminated, add boiling water. We take about enough water to cover all our "meatballs".
    Heat the pan over low heat. In a preheated pan, pour the flour, stirring and calcining.
Then add turmeric. From contact with hot turmeric will begin to actively give off its flavor. As soon as you feel the aroma, you can add butter and slowly pour in the milk (or a little water, if you do not use milk). During the infusion process, stir the mixture with a whisk. As soon as the mixture has become homogeneous and all lumps are eliminated, add boiling water. We take about enough water to cover all our "meatballs".
  6. We form balls of minced meat with our hands and lower them one by one into the boiling broth. Chicken fillet quickly sets and the balls hold their shape well even when stacked in several layers.
    We form balls of minced meat with our hands and lower them one by one into the boiling broth. Chicken fillet quickly sets and the balls hold their shape well even when stacked in several layers.
  7. Simmer on low heat for 40 minutes. And here is the finished dish! Thanks to turmeric, the color has become a cheerful yellow. The taste is very delicate and delicate (if you want a brighter taste, you can add more spices during cooking or season with your favorite sauce when serving). The dish is nutritious and light. Not greasy, not fried, healthy and delicious! Bon Appetit!
    Simmer on low heat for 40 minutes.
And here is the finished dish!
Thanks to turmeric, the color has become a cheerful yellow. The taste is very delicate and delicate (if you want a brighter taste, you can add more spices during cooking or season with your favorite sauce when serving).
The dish is nutritious and light. Not greasy, not fried, healthy and delicious!
Bon Appetit!

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