Name: Tuscan chicken rissoles recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 500g chicken mince; 2.00 clove garlic, crushed; 2 tsp rosemary, chopped; 1/3 cup parmesan, grated; 1 tbsp sun-dried tomatoes, finely diced; 1/2 cup dried breadcrumbs; 1 tbsp olive oil; 30g butter; 1/4 cup sun-dried tomatoes, sliced; 1 tsp rosemary, chopped; 1 1/2 cups cream; 1/4 cup parmesan, grated; 50g baby spinach

by Greer Worsley Last updated on 05/14/2020

These Tuscan chicken rissoles are true flavour bombs. Filled with classic Italian ingredients, they’re cooked in a delicious creamy sauce, making them a little bit fancier and a lot tastier than your average rissoles. - Greer Worsley

Ingredients

500g chicken mince
1 clove garlic, crushed
2 tsp rosemary, chopped
1/3 cup parmesan, grated
1 tbsp sun-dried tomatoes, finely diced
1/2 cup dried breadcrumbs
1 tbsp olive oil

For sauce

30g butter
1 clove garlic, crushed
1/4 cup sun-dried tomatoes, sliced
1 tsp rosemary, chopped
1 1/2 cups cream
1/4 cup parmesan, grated
50g baby spinach

Method

Step 1

In a bowl, combine chicken mince, garlic, rosemary, parmesan, sun-dried tomatoes and breadcrumbs. Add plenty of salt and pepper, and mix well to combine. Form into 8 rissoles. Heat oil in a nonstick frypan over medium heat. Cook rissoles for 2-3 minutes each side until golden and cooked through. Remove to a plate and keep warm.
Step 2

Wipe out the frypan, then add butter to melt. Cook garlic, sun-dried tomatoes and rosemary for 1 minute, then add cream. Bring to the boil, then reduce heat and stir through parmesan and spinach. Season well with salt and pepper. Return rissoles to pan and turn to coat in the sauce.

Recipe Notes

from Australia’s Best Recipes team

The best way to thoroughly mix the rissole mixture is with your hands! But a spoon will do if you prefer.
Serve with salad and mashed potatoes or buttered pasta.
Recipe and photo by Greer Worsley