Ingredients
2 boneless chicken breasts
1 c. yellow sharp Cheddar cheese
1/2 c. artichoke hearts
1 c. fresh bread crumbs
2 eggs
3/4 c. Mozzarella cheese
1/4 c. button mushrooms
1/4 c. scallions
Method
Sources
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Rotisserie attachment for Weber kettle — whole chicken, prime rib
Sausage stuffer for charcuterie, forcemeat preparations
Cast iron pan for Danish aebleskiver — spherical filled pancakes
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Sausage stuffer for charcuterie, forcemeat preparations
Cast iron pan for Danish aebleskiver — spherical filled pancakes
Half-sphere cast iron pan for takoyaki octopus balls
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Skin and trim the chicken breasts. Pound out until thin. Grate the cheeses and mix together. Cover your palm with the cheese mixture. Add 2 to 3 mushrooms with some scallions. Place another handful of the cheese mixture on top and form into a ball until firm. Wrap the chicken around the cheese ball (use toothpicks if needed). Flour, egg wash and pack firmly with the bread crumbs. Bake in a buttered platter for 13 to 17 minutes at 450°. Good luck!