PRETES A DEGUSTER!

CHICKEN MEATBALLS

These meatballs are addictive! This recipe is great for an appetizer or an entrée! I serve them with a yogurt sauce. Be ready to discover some new flavors! Enjoy the meal! Pair this food with a wonderful Chardonnay from Burgundy or a red wine from the Loire Valley, such as Saumur Champigny!

Preparation: 30 min; Cooking time: 15 min.

Serving 4-8

4 chicken breasts

2 egg yolks

1/3 cup milk

3 slices of white bread, crust removed

2 shallots, peeled

1 big onion, peeled

10 sage leaves

10 basil leaves

3 tbsp paprika

6 tbsp flour

4 tbsp oil

Salt and pepper

Place the slices of bread in a plate, cover with milk and let soak until saturated.

Using a food processor, chop the onion, shallots, sage and basil. Season with salt and pepper. Place these ingredients in a large bowl.

Cut the chicken breasts into pieces and put them in the food processor with the egg yolks, bread, 1 tbsp of flour and 1 tbsp of paprika. Season with salt and pepper. Mix until smooth.

Combine the meat with the other ingredients in the bowl.

Put 5 tbsp of flour and 2 tbsp of paprika in a plate.

Shape the meatballs and roll them into the flour and paprika.

Heat the oil in a large skillet. Fry the meatballs on all sides, about 15 minutes.

Serve with a sauce made with a plain non- fat Greek yogurt (6oz) such as Chobani, the juice of a lemon, paprika, salt and pepper.

Bon Appétit!