Baked Chicken Rissoles
Savor the simplicity of these scrumptious baked chicken rissoles, a delightful option for busy weeknights! Juicy ground chicken meets fragrant herbs and a touch of breadcrumbs for a mouthwatering bite, all made effortlessly in the oven. Get ready to impress your taste buds with this quick and tasty meal that the whole family will love!
Prep
15
min
Cook
20
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 1 onion, grated
- some parsley, choppedoptional
🥛Dairy & Eggs(1)
- Parmesan
🫙Pantry Staples(2)
- olive oil
- panko breadcrumbs
🧂Spices & Seasonings(2)
- paprika
- salt and pepper
👨🍳 Instructions
- 1
Grate the onion and chop the parsley.
- 2
Combine the onion and parsley in a bowl.
- 3
Prepare the coating by mixing panko breadcrumbs, paprika, Parmesan, salt, and pepper.
- 4
Form the rissoles using about a quarter of a cup of the mixture.
- 5
Coat the rissoles with the breadcrumb mixture.
- 6
Place the rissoles on a greased metal baking tray.
- 7
Spray the rissoles with olive oil.
- 8
Bake in the oven for around 20 minutes until golden and crispy.
💡 Pro Tips
- ✓Grate onion on the finest holes of your grater to release maximum moisture and enzymes, which helps bind the rissole mixture and prevents cracking during baking.technique
- ✓Chill formed rissoles for 15-20 minutes before coating to firm up proteins and prevent them from falling apart when handling the breadcrumb coating.timing15-20 minutes
- ✓Use a metal baking tray instead of glass or ceramic because metal conducts heat 25x faster, creating better bottom browning and preventing soggy bottoms.equipment25x faster heat conduction
- ✓Spray oil in 2-3 light coats rather than one heavy application to achieve even Maillard browning at 320°F surface temperature without creating greasy spots.technique320°F surface temperature
- ✓Bake at 400°F for the first 12 minutes, then reduce to 375°F for remaining 8 minutes to set the exterior crust before the interior overcooks.timing400°F then 375°F
Share this recipe
Prep
15
min
Cook
20
min
Serves
4
people
Level
beginner
Share this recipe
Baked Chicken Rissoles
Savor the simplicity of these scrumptious baked chicken rissoles, a delightful option for busy weeknights! Juicy ground chicken meets fragrant herbs and a touch of breadcrumbs for a mouthwatering bite, all made effortlessly in the oven. Get ready to impress your taste buds with this quick and tasty meal that the whole family will love!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 1 onion, grated
- some parsley, choppedoptional
🥛Dairy & Eggs(1)
- Parmesan
🫙Pantry Staples(2)
- olive oil
- panko breadcrumbs
🧂Spices & Seasonings(2)
- paprika
- salt and pepper
👨🍳 Instructions
- 1
Grate the onion and chop the parsley.
- 2
Combine the onion and parsley in a bowl.
- 3
Prepare the coating by mixing panko breadcrumbs, paprika, Parmesan, salt, and pepper.
- 4
Form the rissoles using about a quarter of a cup of the mixture.
- 5
Coat the rissoles with the breadcrumb mixture.
- 6
Place the rissoles on a greased metal baking tray.
- 7
Spray the rissoles with olive oil.
- 8
Bake in the oven for around 20 minutes until golden and crispy.
💡 Pro Tips
- ✓Grate onion on the finest holes of your grater to release maximum moisture and enzymes, which helps bind the rissole mixture and prevents cracking during baking.technique
- ✓Chill formed rissoles for 15-20 minutes before coating to firm up proteins and prevent them from falling apart when handling the breadcrumb coating.timing15-20 minutes
- ✓Use a metal baking tray instead of glass or ceramic because metal conducts heat 25x faster, creating better bottom browning and preventing soggy bottoms.equipment25x faster heat conduction
- ✓Spray oil in 2-3 light coats rather than one heavy application to achieve even Maillard browning at 320°F surface temperature without creating greasy spots.technique320°F surface temperature
- ✓Bake at 400°F for the first 12 minutes, then reduce to 375°F for remaining 8 minutes to set the exterior crust before the interior overcooks.timing400°F then 375°F