Serves
6
Prep Time
20 minutes
Cooking Time
5 minutes
Ingredients
- 180g tub cherry bocconcini cheese, drained
- ½ cup fresh breadcrumbs
- ¼ cup dried breadcrumbs
- 2 tablespoons grated parmesan cheese
- ½ cup seasoned flour
- 2 eggs, lightly beaten
- 490g jar Chicken Tonight Chicken Parmigiana Sauce
- Oil, for deep frying
- Fresh basil leaves, for garnish
Method
STEP 1Dry bocconcini on absorbent paper. Combine the breadcrumbs and parmesan cheese. Dip the bocconcini in flour, egg and roll in breadcrumb mixture. Repeat in egg and breadcrumbs to double coat. Place in a single layer on a tray, cover and refrigerate for a minimum of 30 minutes before cooking.
STEP 2
In a small saucepan, heat Chicken Tonight Sauce until just beginning to boil, keep warm.
STEP 3
Deep fry bocconcini for 2 minutes or until golden brown. Spoon hot sauce into small serving dish, serve with bocconcini and sprinkle with basil leaves. Serve immediately.
Tips
Seasoned flour is simply plain flour seasoned with salt and pepper.