Pesto Chicken Arancini

Heat the Olive Oil (1 dash) in a large skillet. Brown the Ground Chicken (1 lb) in it for a few minutes.

Add the Onion (1) , Salt (1 pinch) , Ground Black Pepper (1 pinch) , Basil Pesto (1 Tbsp) , Dried Parsley (1/2 tsp) , Dried Basil (1/2 tsp) , and Simply Organic Garlic Powder (1/2 tsp) . Let it all cook together for a few minutes until the liquid has cooked off and the pan is dry. Set it aside to cool.

Combine the cooked White Rice (1 cup) , cooled chicken mixture, Salt (1 pinch) , Ground Black Pepper (1 pinch) , Basil Pesto (3 Tbsp) , Eggland's Best Classic Eggs (2) , and Parmesan Cheese (1 cup) . Stir it all together thoroughly until it really sticks together well and almost forms a dough.

Set up a breading line with the All-Purpose Flour (1 1/2 cups) in the first bowl, the Eggland's Best Classic Eggs (2) whisked together in the second bowl, and the Seasoned Breadcrumbs (1 1/2 cups) in the third bowl, followed by a large plate or platter to hold the breaded arancini.

Once the chilling time is almost up, fill a pot with 4-inches of Canola Oil (as needed) and heat it up over medium-high heat. Set a deep-fry thermometer in to monitor the heat and make sure it gets to and stays around 350 degrees F (180 degrees C).