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Chicken, Bacon Chipotle Balls

by Lucia Plancarte


for 12 servings

  • bread crumbs, for coating
  • oil, for frying


  • 2 boneless, skinless chicken breasts
  • salt, to taste
  • pepper, to taste

Ball Mixture

  • 2 eggs
  • ½ cup
    flour (60 g)
  • 1 teaspoon
    dried rosemary
  • ¼ cup
    fresh parsley, chopped (10 g)
  • 3 strips bacon, cooked and crumbled
  • 1 teaspoon
    garlic powder
  • 1 teaspoon
    onion powder
  • 1 teaspoon
  • 7 oz
    shredded mozzarella cheese (200 g)
  • ½ cup
    chipotle sauce, to taste (120 mL)
  • 1 tablespoon


  • fresh parsley, chopped
    Calories 202
    Fat 11g
    Carbs 7g
    Fiber 0g
    Sugar 0g
    Protein 17g

Estimated values based on one serving size.



  1. Preheat the oven 200ºC (400ºF).
  2. Season the chicken breast with salt and pepper, both sides.
  3. Bake the chicken breast for 25 minutes, or until cooked through.
  4. With two forks, shred the chicken.
  5. Add the eggs, flour, rosemary, parsley, bacon, garlic powder, onion powder, pepper, mozzarella cheese, chipotle sauce, and salt. Mix to combine.
  6. Preheat a pot of oil to 180˚C (350˚F).
  7. Make small balls with the chicken mixture by rolling between your hands. The coat the balls in breadcrumbs.
  8. Fry the balls until golden brown about 2-3 minutes.
  9. Drain on a paper towel to remove excess oil and sprinkle with salt.
  10. Garnish with a sprinkle of parsley.
  11. Enjoy!




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