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Categories:Viewed: 28 - Published at: 8 years ago
Ingredients
- 1 1/2 cups elbow macaroni
- 1 14 cups shredded cooked chicken
- 1 None zucchini, coarsely grated
- 3/4 cup grated mozzarella cheese
- 1/2 cup sour cream
- 1/2 cup plain flour
- 2 None eggs, lightly beaten
- 1 1/2 cups dried multigrain breadcrumbs
- None None Tomato sauce or sweet chili sauce, to serve
Method
- Preheat the oven to 425°F. Line a baking pan with foil.
- Cook pasta in a saucepan of boiling salted water for 6 mins or until almost tender. Do not overcook; pasta will continue cooking when baked. Drain. Return to pan.
- Add chicken, zucchini, mozzarella and sour cream; cook and stir on medium heat for 3 mins or until cheese melts. Cool.
- Using slightly damp hands, shape cooled mixture into 24 balls. Place flour, egg and breadcrumbs in 3 separate shallow bowls. Roll balls in flour to coat, then in egg, then in breadcrumbs. Transfer to prepared tray. Refrigerate for 15 mins to set the crumb. Spray bites with no stick cooking spray.
- Bake, turning occasionally, for 15 mins or until golden and crisp. Serve with tomato sauce or sweet chili sauce.
