Chicken, Cheese & Bacon Arancini

Photo of Chicken, Cheese & Bacon Arancini Continental Recipe Ideas April Friday 01, 2011
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Preparation Time
Preparation Time 15
Cooking Time
Cooking Time 25

These little balls of cheesy risotto are a guaranteed hit and work for weeknight dinners to cocktail canapés and everything in between.

Ingredients

  • 1 packet Continental® Risotto Cheese & Bacon
  • 2 cups (500ml) water  
  • 2 skinless chicken breasts, finely chopped
  • 1 tablespoon plain flour
  • 2 eggs, lightly beaten
  • 1 cup dry breadcrumbs
  • ¼ cup (60ml) canola oil
  • 1 tablespoon Flora® Salt Reduced spread
  • 1 cos lettuce, washed and torn
  • 1 small telegraph cucumber, sliced
  • 1 small red onion, thinly sliced
  • 1 red capsicum, cut into strips
  • 1 small carrot, grated
  • 2 tablespoons fat free Italian dressing

Instructions

  1. In a medium saucepan, bring the Risotto pack contents and water to the boil, stirring occasionally. Reduce heat and simmer uncovered for 5 minutes.  Add the chicken and continue to simmer for a further 10 minutes, stirring occasionally. Remove from heat, transfer to a large bowl and allow to cool before placing into the refrigerator to become cold.
  2. Using your hands, roll the cold risotto into small balls. Lightly dust in flour, then dip into the egg and allow excess to drain off before rolling in breadcrumbs.
  3. Heat a large fry pan to moderately hot, add the oil and Flora spread, when foaming, place in the Arancini balls, cook until golden brown and heated through. Remove from pan and place on kitchen paper towel to drain.
  4. In a large bowl, combine the salad ingredients together and stir through Italian dressing. Serve with Arancini balls.
Chicken Cheese & Bacon Arancini Recipe
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