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Ingredients

• 500 g Chicken Breast (boneless, skinless; will be boiled then diced)
• 1 L Water (for boiling the chicken)
• 1 tsp Salt (for seasoning the chicken)
• 0.5 tsp Black Pepper (freshly ground)
• 3 large Eggs (room temperature)
• 0.25 cup Fresh Parsley (finely chopped)
• 1 cup All-Purpose Flour (sifted)
• 150 g Mozzarella Cheese (shredded)
• 2 tbsp Vegetable Oil (for pan‑frying; high smoke point)

Instructions

1. Boil chicken breast in a bag

   Place the raw chicken breast into a zip‑lock bag, seal loosely, pour boiling water over it until fully covered, and let sit for 10 minutes.

   Time: PT10M

   Temperature: 100°C

2. Cool and dice chicken

   Remove the bag, let the chicken cool for a minute, then cut into bite‑size pieces and transfer to a large mixing bowl.

   Time: PT5M

3. Season chicken

   Add 1 tsp salt and ½ tsp black pepper to the bowl and toss the chicken pieces.

   Time: PT2M

4. Add eggs

   Crack three large eggs into the bowl and whisk until just combined.

   Time: PT2M

5. Prepare parsley

   Rinse fresh parsley, pat dry, finely chop, and add to the bowl.

   Time: PT3M

6. Add sifted flour

   Sift 1 cup all‑purpose flour over the mixture and stir gently to incorporate.

   Time: PT2M

7. Add mozzarella

   Grate 150 g mozzarella cheese and fold it into the bowl until evenly distributed.

   Time: PT3M

8. Combine ingredients

   Mix everything thoroughly until a cohesive, slightly sticky batter forms.

   Time: PT5M

9. Portion into freezer bags

   Spoon the batter into several zip‑lock freezer bags, flatten each bag into a rectangular slab, seal tightly, and label.

   Time: PT5M

10. Freeze patties

    Place the sealed bags in the freezer for at least 2 hours until firm.

    Time: PT2H

11. Slice frozen patties

    Remove the frozen slabs from the bags and cut each into equal-sized patties (about 4‑6 per slab).

    Time: PT5M

12. Pan‑fry patties

    Heat 2 tbsp vegetable oil in a frying pan over medium‑high heat. Fry each patty 10 minutes on the first side, flip, and fry another 10 minutes until a deep golden‑brown crust forms.

    Time: PT20M

    Temperature: Medium-high

13. Serve

    Transfer cooked patties to a plate, let rest a minute, and serve hot.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

15 g

Fat

12 g

Fiber

1 g