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1
For the breadcrumb coating:
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2
Place the 2 cups of breadcrumbs in a large skillet. Drizzle on the olive oil and sprinkle with the dried parsley. Toast over a medium-high heat on the stove, stirring often, until the breadcrumbs are warmed through and golden. Remove from the heat and transfer to a wide, shallow dish.
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3
For the egg coating:
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4
In a wide, shallow bowl, whisk the egg, water, cornstarch and flour until smooth.
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5
For the chicken parm:
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6
Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper or a non-stick liner.
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7
In a medium bowl mix the ground chicken, breadcrumbs, milk, onion, parmesan cheese, egg, garlic powder, Italian seasoning, lemon zest, salt and pepper. Mix very well until combined.
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8
Divide the chicken into 8 equal balls. Flatten each ball into a disk, place a cube of mozzarella cheese in the centre of each disk, then wrap the chicken around the cube of cheese. Use your hands to shape each meatball into a cone (like a volcano).
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9
Dip each meatball into the egg coating, gently turning it to coat well. Next, dip in the breadcrumbs making sure that every meatball is very well-coated.
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10
Set on a lined baking sheet and bake 18-22 minutes until chicken is cooked through. (If you opt for larger meatballs, as seen in the video, you'll need to bake them longer, 20-25 minutes or until cooked through.)
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11
Remove from the oven and drizzle pizza sauce on top of each meatball and sprinkle on the grated mozzarella.
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12
Set the oven to broil and return the meatballs to the oven to melt the cheese on top (3-5 minutes).
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13
Remove from the oven and garnish with parsley.
