Cheesy Artichoke Chicken Balls
"I love artichoke dip and use it to stuff chicken breasts so I decided to combine the two to make a tasty appetizer."
photo by Jonathan Melendez
- Ready In:
- 50mins
- Ingredients:
- 9
- Yields:
-
32 balls
- Serves:
- 6-8
ingredients
- 1⁄2 - 3⁄4 lb ground chicken
- 4 ounces cream cheese, softened
- 1⁄2 cup parmesan cheese
- 1⁄2 cup sour cream
- 1⁄2 cup mayonnaise
- 1⁄2 cup artichoke heart, chopped
- 3 garlic cloves, minced
- 1 teaspoon garlic salt
- 3⁄4 cup Italian seasoned breadcrumbs
directions
- Combine all ingredients except for the bread crumbs. Roll chicken mixture into one inch balls then coat with bread crumbs. (Note: If the mixture is sticky, dropping it into the bread crumbs first will enable you to roll it into ball form.
- Bake at 350 degrees for approximately 40 minutes.
Questions & Replies
-
Are the artichokes Jarred artichokes or fresh artichokes -
Artichokes are they jar or fresh
Reviews
-
A great appetizer or snack! I used Greek yogurt cream cheese to make me feel a bit better and make them slightly healthier. Loved them! -
I looked for your recipe for the artichoke dip-stuffed chicken breasts that you mentioned but could not find it. Have you posted that one?
-
Made as per recipe but added sun-dried tomatoes for some extra taste. Squeezed liquids out of artichokes, as recommended - good advice. Made the mixture the day before baking them, it worked well - easier to roll into balls - after spending the night in the fridge. Served with balsamic creme on top. I thought it was fine, not amazing, but guests liked it a lot, almost all gone. Thank you for the recipe! -
These were awesome! I cut the recipe in half as I was serving these as a side to a pasta dish instead of as an appetizer. I used a handful of vegetarian chicken substitute (Quorn) in place of the chicken and ground it up well in a food processor and in place of the garlic powder, added a bit more grated garlic and a dash of salt and pepper. I would recommend anyone who plans on making this recipe to give the artichokes a good squeeze in a kitchen towel before chopping as I can see this recipe would not hold up well if there was any extra water in them. I didn't have any italian breadcrumbs so I used panko crumbs and sprinkled in some basil. Yum Yum Yum! Even my picky DH happily ate these with a resounding "Mmm!". Thanks for a great recipe. I will be making this again!
RECIPE SUBMITTED BY
I grew up in a small town in southwest Virginia but have now settled down in the mountains of Tennessee. I have also lived in Oklahoma, Texas, Alaska and Washington. Throughout the years, I have met lots of wonderful people and made some great lifelong friends who share my love for cooking. I always enjoy all the new dishes that my friends and family share with me. I love to entertain and have friends and family over and they love to come and eat!! My kitchen is always open with good food and warm conversation! My motto is: The recipe that is not shared with others will soon be forgotten; but when it is shared, it will be enjoyed by future generations.
