2 skinless chicken breast fillets (± 350gm)
1 small onion
2 Tblsp parsley
100gm spinach
50gm fresh breadcrumbs
A little plain flour
1 Tblsp sunflower oil
For the sauce
1 onion
1 x 400gm can chopped tomatoes
½ - 1 tsp crushed garlic
240gm linguine
Method
Place the chicken, onion, spinach and parsley in a food processor.
Using the metal blade, pulse until well ground.
Add the breadcrumbs and pulse again to combine.
Flour your hands and, taking about a dessert-spoon-full at a time, shape the mixture into ±36 balls.
Roll each little ball in flour and dust off the excess.
Put the linguine on to cook in plenty of lightly salted water.
Cook until al dente then drain and keep warm.
Heat the oil in a large frying pan.
Put the chicken balls in the pan and fry for about 10 minutes, turning frequently.
Remove from the pan and set aside on kitchen paper to drain.
Fry the onion and garlic until the onion softens.
Add the tomatoes.
Simmer for 5 minutes.
Check the seasoning – you may want to add salt or a little sugar.
Put the chicken balls back in the frying pan, cover and allow to heat through.
Serve the chicken and sauce over the linguine with a green salad on the side.
