Panko-Crusted Chicken Bites with Fruit Chutney

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6 boneless, skinless chicken thighs

1 cup parmesan cheese

1 egg

2 small garlic cloves, minced

1/2 white onion, finely chopped

1/3 cup Italian parsley, chopped

1 teaspoon fresh rosemary, finely chopped

Salt and black pepper

2 1/2 cups panko breadcrumbs

Cut chicken into small chunks and grind/mince in a food processor. Remove from the food processor.

In a large medium mixing bowl, combine all the ingredients with half a cup panko breadcrumbs and half of the freshly grated parmesan cheese. Use a teaspoon to form large nuggets (refer to picture). Repeat until all the ground chicken is used up.

In a separate mixing bowl, combine panko breadcrumbs and the remaining freshly grated parmesan cheese. Season well with salt and black pepper and coat chicken with a thick coating.

Frying:

Heat a deep sided frying pan with enough vegetable oil to cover the bottom of the pan on medium to high heat until oil is ready for frying. Add 6 pieces at a time so as not to overcrowd the pan. Fry for 3-4 minutes on the first side or until it's a deep golden color. Flip over for another 3-4 minutes or until it's cooked through. Remove from the oil and drain on paper towels. Season with salt and black pepper. Repeat until all the chicken is cooked.

Bake:

Pre heat oven to 400 F

In a large greased baking sheet, arrange nuggets in a single layer and bake for 20 minutes or until cooked and crispy.

Serve hot with fruit chutney or any dipping sauce of choice.

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