Type what you have

Ingredients

• ✓ ground chicken
• ham
• egg
• bread crumb
• salt
• swiss cheese
• canola oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine chicken, ham, and egg in a large bowl until well-blended. Gradually add bread crumbs until mixture loses its stickiness and can be easily formed into balls. Season with salt and pepper to taste.
3. 3 Form chicken mixture around cheese cubes, forming 2-inch balls. Place on a plate.
4. 4 Heat 1 1/2 inches of oil in a deep skillet to 350 degrees F (175 degrees C).
5. 5 Fry balls in hot oil until golden brown, about 4 minutes. Drain on paper towels and place in a baking dish.
6. 6 Bake in the preheated oven until cooked through and cheese is soft, about 20 minutes. Cool briefly before serving.

By LFARAONE

Ingredients

• ✓ ground chicken
• fried onion
• cilantro
• oat
• onion
• bell pepper
• garlic
• worcestershire sauce
• seafood seasoning
• garlic salt
• black pepper
• ranch dressing
• hot sauce

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Mix chicken, French-fried onions, cilantro, oats, white onion, bell pepper, garlic, Worcestershire sauce, seafood seasoning, garlic salt, and black pepper together in a bowl; shape into golf ball-sized spheres and arrange onto prepared baking sheet.
3. 3 Bake in preheated oven until no longer pink in the center and the juices run clear, 15 to 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
4. 4 Stir ranch dressing and hot sauce together in a bowl until consistent in color; serve with meatballs.

By Bri

Ingredients

• ✓ ground chicken
• butter
• cayenne pepper sauce
• ricotta cheese
• cooking spray
• pasta shell
• cheddar cheese
• monterey jack cheese
• salt
• black pepper

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir ground chicken in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
2. 2 Melt butter in the skillet with the cooked chicken. Stir cayenne pepper sauce into the chicken mixture and remove from heat.
3. 3 Squeeze as much moisture from the ricotta cheese using a cheese cloth or paper towels; put drained cheese in a large bowl. Add chicken mixture to the cheese and stir. Refrigerate until completely chilled, 3 to 4 hours.
4. 4 Preheat oven to 375 degrees F (190 degrees C). Prepare a 13x9-inch baking dish with cooking spray.
5. 5 Bring a large pot of lightly salted water to a boil. Cook pasta shells in the boiling water until cooked through but firm to the bite, about 10 minutes; drain. Rinse with cold water until no longer hot; drain.
6. 6 Spoon chicken mixture into cooked pasta shells and arrange into the prepared baking dish. Sprinkle Cheddar-Monterey Jack cheese blend over the stuffed shells; season with salt and pepper.
7. 7 Bake in preheated oven until the cheese is slightly melted and the stuffing is hot in the middle, 15 to 20 minutes.

By kaid711

Ingredients

• ✓ ground chicken
• all-purpose flour
• salt
• vegetable oil
• water
• water chestnut
• green onion
• five-spice powder
• soy sauce
• sugar
• sesame oil
• oil

Instructions

1. 1 Sift flour and salt into a large bowl. Make a well in the center and fill with vegetable oil and approximately 4 tablespoons boiling water. With a wooden spoon, stir until smooth, adding more boiling water as necessary. Knead about 5 minutes, until elastic. Cover and allow to sit 30 minutes.
2. 2 Divide dough into 12 equal pieces. Roll each piece into a 6 inch circle.
3. 3 In a medium saucepan over medium high heat, cook ground chicken breast until evenly brown.
4. 4 Drain chicken and place in a medium bowl with water chestnuts, green onions, Chinese five-spice powder, reduced-sodium soy sauce, white sugar and sesame oil. Thoroughly mix.
5. 5 Heat oil in a large skillet. Place approximately 1 tablespoon chicken mixture in the center of each dough circle. Fold over mixture and press edges together to seal. In small batches, cook in the hot oil until bottoms are golden brown. Place approximately 1/3 cup water in the pan. Cover and continue cooking approximately 5 minutes, until surfaces of the dumplings are well steamed. Serve immediately.

By PATTY5

Ingredients

• ✓ ground chicken
• rice noodle
• shrimp
• egg
• carrot
• wood fungus mushroom
• green onion
• white sugar
• salt
• black pepper
• rice paper wrapper
• vegetable oil

Instructions

1. 1 Gather all ingredients.
2. 2 Soak rice noodles in cold water until soft, about 20 minutes. Drain well; cut into 2-inch long pieces.
3. 3 Combine noodle pieces, chicken, shrimp, eggs, carrot, wood fungus mushrooms, and green onions in a large bowl. Add sugar, salt, and black pepper; stir well.
4. 4 Soak 1 rice paper wrapper in a shallow bowl of warm water to soften, about 15 seconds. Place on a damp cloth laid out on a flat surface.
5. 5 Place 1 tablespoon filling mixture into the center of softened rice paper. Fold the bottom edge into the center, covering filling. Fold in opposing edges and roll up tightly. Repeat with remaining rice paper wrappers, soaking and filling each one individually.
6. 6 Heat oil in a wok or large skillet over medium heat.
7. 7 Working in batches of 3 or 4, fry spring rolls in hot oil until crisp and golden brown on both sides, about 5 minutes. Drain on paper towels.

By agoldstone

Ingredients

• ✓ ground chicken
• cooking spray
• panko bread crumb
• egg
• buffalo wing sauce
• garlic powder
• onion powder
• salt
• black pepper
• feta cheese
• buffalo wing sauce
• ranch dressing
• carrot
• celery

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and coat with cooking spray.
2. 2 Combine chicken, bread crumbs, egg, Buffalo sauce, garlic powder, onion powder, salt, and black pepper in a medium bowl.
3. 3 Spray hands with cooking spray to prevent sticking. Form a small portion of chicken mixture into a 1 1/2-inch ball around a cube of feta cheese and place onto the prepared baking sheet. Repeat with remaining chicken mixture and feta cubes.
4. 4 Bake in the preheated oven until cooked through, 18 to 20 minutes, turning over halfway through.
5. 5 Transfer cooked meatballs to a serving platter. Drizzle meatballs with Buffalo sauce and ranch dressing; sprinkle carrot, celery, and reserved feta cheese on top.

By France Cevallos

Ingredients

• ✓ ground chicken
• olive oil
• taco seasoning
• egg
• cheddar cheese
• milk
• red bell pepper
• shallot
• mushroom
• chive
• jalapeno pepper
• hot sauce
• salt
• black pepper

Instructions

1. 1 Heat medium skillet over medium-high heat. Add oil. Add chicken and cook until browned, 5 to 7 minutes. Mix in taco seasoning. Remove from heat and set aside.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Combine eggs, Cheddar cheese, milk, red bell pepper, shallot, mushrooms, chives, jalapeno, hot sauce, salt, and pepper in a large bowl. Fold in cooled chicken mixture.
4. 4 Pour mixture into nonstick mini muffin tins, filling each cup 3/4 of the way.
5. 5 Bake in the preheated oven until eggs are set, about 18 minutes.

By Raquel Teixeira

Ingredients

• ✓ ground chicken
• green onion
• jalapeno pepper
• pico de gallo
• sour cream
• cheddar cheese
• black pepper
• oregano
• salt
• garlic powder
• cumin
• paprika
• chili powder
• onion
• olive oil
• salt
• zucchini

Instructions

1. 1 Cut zucchini into 1/4-inch slices using a mandoline slicer. Place slices in a colander, sprinkle with salt, and toss to coat. Let drain for 30 minutes. Place slices on a clean kitchen towel and pat dry.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Line a 12x18-inch baking sheet with parchment paper.
3. 3 Heat oil in a skillet over medium-high heat. Add onion and saute until translucent, 2 to 3 minutes. Add chicken and cook until lightly browned, breaking meat up into small crumbles, 5 to 6 minutes. Drain and discard any accumulated liquid.
4. 4 Return skillet to low heat and stir in chili powder, paprika, cumin, garlic powder, salt, oregano, and black pepper. Keep warm.
5. 5 Place zucchini slices on the prepared baking pan in a single layer.
6. 6 Bake in the preheated oven for 5 minutes.
7. 7 Remove zucchini from oven and top with chicken mixture and shredded Cheddar cheese. Return to the hot oven and bake until cheese is melted, 2 to 3 minutes more.
8. 8 Top nachos with dollops of sour cream, pico de gallo, jalapeno, and green onions. Serve immediately.

By France Cevallos

Ingredients

• ✓ ground chicken
• olive oil
• onion
• garlic
• basil
• kosher salt
• black pepper
• tomato
• parmesan cheese

Instructions

1. 1 Heat olive oil in a large skillet over medium-high heat. Cook and stir chicken and onion together in hot oil until chicken has completely browned and onions tender, 7 to 10 minutes. Stir garlic, basil, kosher salt, and black pepper into chicken mixture; cook for 1 minute.
2. 2 Blend tomatoes in a blender until smooth; pour over chicken mixture and bring to a simmer. Cook mixture at a simmer until hot and sauce has thickened slightly, about 10 minutes.
3. 3 Sprinkle Parmesan cheese over mixture; stir.

By cstead

Ingredients

• ✓ ground chicken
• mozzarella cheese
• parmesan cheese
• garlic
• italian seasoning
• salt
• pepper
• basil

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
3. 3 Mix ground chicken, mozzarella, Parmesan, garlic, Italian seasoning, salt, and pepper together in a large bowl with your hands until well combined.
4. 4 Fold in basil.
5. 5 Place chicken mixture between two pieces of parchment paper.
6. 6 Gently press on the top piece of parchment and spread mixture into a circle or rectangle with a thickness of 1/4 to 1/2 inch. Remove and discard the top piece of parchment paper.
7. 7 Bake in the preheated oven until starting to brown on the edges, 35 to 45 minutes.

By Yoly

Ingredients

• ✓ ground chicken
• egg
• water
• all-purpose flour
• salt
• spinach
• onion
• butter
• asiago cheese
• salt
• garlic powder
• nutmeg
• black pepper
• marinara sauce
• asiago cheese

Instructions

1. 1 In a bowl, mix the eggs, water, 2 cups flour, and salt. Gradually mix in the remaining flour until smooth. Divide dough into 2 parts. Cover, and set aside in the refrigerator 20 minutes.
2. 2 In a skillet over medium heat, cook the ground chicken until evenly brown; drain.
3. 3 In a food processor, mix the chicken, spinach, and onion. Transfer to a bowl, and mix with butter, 3 tablespoons Asiago cheese, salt, garlic powder, nutmeg, and pepper.
4. 4 On a lightly floured surface, roll out each part of the dough to 1/8 inch thickness. Cut into 2 inch squares. Place about 1 teaspoon of the chicken mixture in the center of 1/2 the squares, and top with remaining squares. Seal the edges of the squares with a moistened fork to form the ravioli.
5. 5 Bring a large pot of lightly salted water to a boil, and cook the ravioli in small batches for about 8 minutes, or until al dente. Drain, and rinse under cold water.
6. 6 Place the marinara sauce in a saucepan, and cook until heated through. Serve ravioli topped with marinara sauce and remaining Asiago cheese.

By JCBanks

Ingredients

• ✓ ground chicken
• garlic
• marinara sauce
• red wine
• water
• ricotta cheese
• mozzarella cheese
• parmesan cheese
• egg
• basil
• parsley
• lasagna noodle
• aluminum foil

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Heat a large nonstick skillet over medium-high heat. Cook and stir ground chicken in the hot skillet until browned and crumbly, 5 to 7 minutes. Add garlic and cook until fragrant, about 1 minute. Add marinara sauce, red wine, and water. Cook until heated through, about 5 minutes.
3. 3 Meanwhile, mix ricotta cheese, mozzarella cheese, 1/2 of the Parmesan cheese, eggs, basil, and parsley together in a bowl.
4. 4 Spread a 1/4 of the meat sauce over the bottom of a 9x13-inch baking dish, top with 3 noodles, and 1/3 of the cheese mixture. Repeat layers twice, and top with remaining meat sauce. Cover tightly with aluminum foil.
5. 5 Bake in the preheated oven for 1 hour. Remove foil and top with remaining Parmesan. Bake, uncovered, until cheese is melted and bubbling, about 5 minutes more.

By zworman

Ingredients

• ✓ ground chicken
• olive oil
• sage
• egg
• almond flour
• parmesan cheese
• sage
• parsley
• salt
• black pepper
• mushroom
• shallot
• chicken broth
• marsala wine
• butter
• arrowroot flour

Instructions

1. 1 Heat a large skillet over medium-high heat. Swirl in olive oil and heat until very hot. Add sage leaves; fry until crisp, about 1 minute per side. Transfer sage leaves, using tongs, to a plate lined with paper towels. Remove skillet from heat, reserving oil.
2. 2 Mix ground chicken, egg, almond flour, Parmesan cheese, sage, parsley, salt, and pepper together in a large bowl. Form into balls using an ice cream scoop, a tablespoon, or your hands.
3. 3 Reheat oil in the skillet over medium heat. Cook meatballs until browned on all sides, about 7 minutes. Add mushrooms and shallot; cook until tender, about 5 minutes.
4. 4 Stir chicken broth, Marsala wine, butter, and arrowroot flour into the skillet. Cover and cook, stirring once, until sauce thickens slightly, 5 to 7 minutes.

By Cindy Anschutz Barbieri

Ingredients

• ✓ ground chicken
• tomato paste
• water
• tomato
• tomato
• basil
• salt
• pepper
• bread crumb
• parmesan cheese
• egg
• italian seasoning
• salt
• pepper
• cooking spray
• whole-wheat spaghetti

Instructions

1. 1 Combine tomato paste, water, crushed tomatoes, diced tomatoes, and basil in a large saucepan over medium heat; season with salt and black pepper. Bring to a boil, reduce heat to low, and simmer while preparing meatballs, 15 minutes.
2. 2 Combine ground chicken, bread crumbs, Parmesan cheese, eggs, Italian seasoning, salt, and black pepper in a medium bowl; form into 1-inch balls.
3. 3 Heat a large skillet over medium heat; coat with cooking spray. Add meatballs; brown on all sides. Transfer meatballs to simmering tomato sauce; cook until an instant-read thermometer inserted into meatball centers reads 165 degrees F (74 degrees C), about 30 minutes.
4. 4 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain. Serve meatballs and sauce over spaghetti.

By Kimberly Anne Thomas

Ingredients

• ✓ ground chicken
• black pepper
• salt
• garlic
• parsley
• olive oil
• onion
• parmesan cheese
• bread crumb
• egg
• black pepper
• red pepper flakes
• salt
• oregano
• parsley
• basil
• tomato

Instructions

1. 1 Prepare the sauce by whisking tomatoes, basil, parsley, oregano, salt, red pepper flakes, and black pepper in a slow cooker. Adjust heat to High.
2. 2 Combine ground chicken, egg, bread crumbs, Parmesan cheese, onion, olive oil, parsley, garlic, salt, and pepper in a medium bowl. Use your hands to gently mix together. Roll into 1 1/2-inch balls and place into the sauce. Use a spoon to cover the meatballs with sauce; do not stir.
3. 3 Place the lid on the slow cooker and drape a thick kitchen towel over it. Cook on High for 2 1/2 hours until meatballs are cooked through.

By Bren

Ingredients

• ✓ ground chicken
• bread crumb
• egg
• hot wing sauce
• water
• burger bun

Instructions

1. 1 Mix ground chicken, bread crumbs, egg, and wing sauce together in a large bowl. Add enough water to the chicken mixture so it is a little sticky; shape into patties about 3 inches in diameter.
2. 2 Heat a large skillet over medium-high heat. Cook patties in hot skillet until burgers are hot and no longer pink in the middle, about 4 minutes per side. Serve on buns.

By fsindoni

Ingredients

• ✓ ground chicken
• chicken wing sauce
• blue cheese
• blue cheese dressing
• carrot
• celery

Instructions

1. 1 Mix ground chicken and 1 cup wing sauce together in a bowl. Shape the mixture into 10 thin patties. Spread 1 package crumbled blue cheese over the center of 5 patties. Cap with the remaining 5 patties to seal in the blue cheese.
2. 2 Cook patties until no longer pink in the center, 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
3. 3 Combine the remaining 3/4 cup wing sauce, the remaining 1 package crumbled blue cheese, and blue cheese dressing in a bowl. Spread over the cooked patties. Top burgers with carrots and celery.

By JohnH

Ingredients

• ✓ ground chicken
• oregano
• olive tapenade
• feta cheese
• garlic
• salt
• black pepper

Instructions

1. 1 Mix chicken, oregano, tapenade, feta cheese, and garlic together in a bowl; form into 4 patties. Season burgers with salt and pepper.
2. 2 Preheat an outdoor grill for high heat and lightly oil the grate with olive oil.
3. 3 Cook patties until charred on bottom, about 5 minutes. Flip the burgers and finish cooking, refraining from flattening with your spatula until no longer pink in the middle, about 5 minutes more. Drain on a plate lined with paper towels before serving.

By Jeanette

Ingredients

• ✓ ground chicken
• egg
• vegetable oil
• blackened seasoning
• liquid smoke
• garlic powder
• basil

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine ground chicken, egg, oil, blackened seasoning, liquid smoke flavoring, garlic powder, and basil in a large bowl. Mix to combine, but be careful not to over handle the ground chicken.
3. 3 Use a 1-cup measuring cup to form and portion 4 patties. Place into a cast iron skillet. Press patties with the back of the measuring cup to form burgers.
4. 4 Bake in the preheated oven until cooked through and no longer pink in the centers, 18 to 20 minutes.

By CookingWithShelia

Ingredients

• ✓ ground chicken
• bread crumb
• blue cheese
• egg
• onion
• buffalo wing sauce
• hamburger bun

Instructions

1. 1 Mix together the chicken, bread crumbs, blue cheese, egg, onion, and wing sauce in a mixing bowl until evenly combined. Form into 4 patties and place between sheets of waxed paper or plastic wrap. Place into an airtight container and refrigerate overnight for best results.
2. 2 Preheat an outdoor grill for medium-high heat, and lightly oil grate.
3. 3 Cook the patties on the preheated grill until no longer pink in the center and the juices run clear, about 3 minutes per side. Serve on toasted buns with condiments of your choice.

By Mark Baranowski

Ingredients

• ✓ ground chicken
• panko bread crumb
• french onion soup mix
• black pepper
• mozzarella
• water
• heavy cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with foil.
2. 2 Combine ground chicken, bread crumbs, 4 tablespoons French onion soup mix, and pepper in a bowl; blend well. Cover and let mixture rest for 10 minutes.
3. 3 Portion chicken mixture into balls using a 1 1/2-tablespoon scoop. Press a mozzarella ball into each chicken ball and roll between your hands to enclose the cheese. Place stuffed chicken balls onto the baking sheet.
4. 4 Bake in the preheated oven until meatballs are lightly browned and cooked through, about 18 minutes.
5. 5 Meanwhile, heat remaining French onion mix, water, and cream in a saucepan over medium-high heat. Cook until slightly thickened. Serve sauce over stuffed chicken balls.

By thedailygourmet

Ingredients

• ✓ ground chicken
• cayenne pepper sauce
• salt
• black pepper
• celery seed
• garlic powder
• onion powder
• pink curing salt
• cayenne pepper sauce

Instructions

1. 1 Combine ground chicken, 1/4 cup cayenne pepper sauce, sea salt, pepper, celery seed, garlic powder, onion powder, and pink curing salt in a large bowl; mix until evenly combined. Cover and refrigerate for 8 hours, or overnight.
2. 2 Use a jerky gun to form sticks of the meat mixture on air fryer oven racks.
3. 3 Preheat the air fryer to 160 degrees F (70 degrees C).
4. 4 Place racks into the air fryer and set timer for 2 hours. Flip the sticks over using a fork. Brush remaining 2 tablespoons cayenne pepper sauce over the tops. Air fry for 30 minutes more.
5. 5 Let cool completely and transfer to an airtight container.

By Soup Loving Nicole

Ingredients

• ✓ ground chicken
• herb stuffing mix
• parmesan cheese
• egg
• onion
• salt
• black pepper
• garlic pepper seasoning
• ketchup
• barbecue sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl, combine chicken, stuffing mix crumbs, cheese, egg, onion, salt, pepper, and garlic pepper seasoning. Mix together, then stir in ketchup and barbeque sauce. Mix well and pour mixture into a loaf pan.
3. 3 Bake in the preheated oven for 50 minutes. Turn oven off and let sit in the hot oven for an additional 15 minutes.

By Sara

Ingredients

• ✓ ground chicken
• egg
• cream cheese
• parmesan cheese
• bread crumb
• red pepper flakes
• italian seasoning
• garlic powder
• vegetable oil
• salt
• black pepper

Instructions

1. 1 Preheat an oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with aluminum foil, and spray with cooking spray.
2. 2 Combine the chicken, eggs, cream cheese, Parmesan cheese, bread crumbs, red pepper flakes, Italian seasoning, garlic powder, vegetable oil, salt, and pepper in a large bowl; mix well. Form mixture into 20 meatballs; place on prepared pan.
3. 3 Bake in center of preheated oven until juices run clear, 17 to 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Raquel Teixeira

Ingredients

• ✓ ground chicken
• panko bread crumb
• sriracha sauce
• water chestnut
• carrot
• cilantro
• egg

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a rack and set it in a shallow baking pan.
2. 2 In a large bowl, combine panko crumbs, sriracha, water chestnuts, carrot, cilantro, and egg. Add ground chicken; mix lightly but thoroughly.
3. 3 Shape into 25 1-inch balls. Place on the prepared rack.
4. 4 Bake in the preheated oven until cooked through, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

By bdweld

Ingredients

• ✓ ground chicken
• hoisin sauce
• red chile pepper
• cilantro
• fish sauce
• garlic

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix ground chicken, hoisin sauce, chile pepper, cilantro, fish sauce, and garlic together in a large bowl. Roll into balls using wet hands. Arrange on a rimmed baking sheet.
3. 3 Bake in the preheated oven until golden, 15 to 20 minutes.

By Chris Fincham

Ingredients

• ✓ ground chicken
• butter
• onion
• cremini mushroom
• garlic
• cream of chicken soup
• water
• milk
• lemon juice
• worcestershire sauce
• curly egg noodle
• pea

Instructions

1. 1 Season the chicken as desired. Melt the butter in a large deep non-stick skillet over medium-high heat. Add the chicken and cook, breaking up with a spoon, 8 minutes or until no longer pink.
2. 2 Add the onion, mushrooms, and garlic. Saute 3 minutes or until slightly softened.
3. 3 Stir in the soup, water, milk, lemon juice, and Worcestershire sauce; heat to a boil. Stir in the noodles. Reduce the heat to medium. Boil gently, uncovered, stirring often, 8 minutes.
4. 4 Add peas. Cook, stirring often, 3 to 5 minutes or until noodles have reached desired tenderness.

By Campbell's Canada

Ingredients

• ✓ ground chicken
• bread crumb
• green onion
• coriander seed
• cilantro
• sweet chili sauce
• lemon juice
• oil

Instructions

1. 1 In a large bowl, mix together chicken and bread crumbs. Season with green onion, ground coriander, cilantro, chili sauce, and lemon juice; mix well.
2. 2 Using damp hands, form mixture into evenly shaped balls that are either small enough to eat with your fingers, or large enough to use as burgers.
3. 3 Heat oil in a large skillet over medium heat. Fry the chicken balls in batches until well browned all over.

By Vivian

Ingredients

• ✓ ground chicken
• egg
• bread crumb
• salsa
• ranch salad dressing
• taco seasoning mix
• cheddar cheese
• sour cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x4-inch loaf pan.
2. 2 In a large bowl, mix together ground chicken, eggs, bread crumbs, salsa, salad dressing, and taco seasoning mix. Pack into the prepared loaf pan.
3. 3 Bake for 45 minutes to 1 hour in the preheated oven. Top with cheese and serve with sour cream.

By LNDYLU2

Ingredients

• ✓ ground chicken
• almond flour
• salt
• garlic powder
• onion powder
• egg
• ham steak
• olive oil
• butter
• chicken broth
• mustard
• heavy cream
• swiss cheese
• black pepper
• parsley

Instructions

1. 1 Combine chicken, almond flour, salt, garlic powder, onion powder, and egg in a bowl. Form a small portion of chicken mixture into a 1 1/2-inch ball around a cube of ham; place on a plate. Repeat with remaining chicken mixture and ham, making 20 meatballs total.
2. 2 Heat olive oil in a large skillet over medium-high heat. Brown meatballs for 3 minutes on one side; turn and cook an additional 3 to 4 minutes. Transfer meatballs onto a clean plate.
3. 3 Return the skillet to medium heat and melt butter. Whisk in chicken broth and Dijon mustard; bring to a simmer for 3 to 4 minutes. Stir in heavy cream and whisk until sauce begins to simmer. Whisk in Swiss cheese until completely melted. Return meatballs to skillet and simmer until sauce has slightly thickened, 3 to 4 minutes. Season with cracked black pepper and parsley. Serve immediately. Sauce will further thicken upon cooling.

By France Cevallos