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RECIPE
15 INGREDIENTS8 STEPS1HR 50MIN

Pesto Chicken Arancini

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Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
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When it comes to street food, it doesn't get much better than arancini. This Pesto Chicken Arancini is incredible, with so much texture and flavor!
1HR 50MIN
Total Time
50MIN
Active Time

Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
GO TO BLOG

Ingredients

US / METRIC
Servings:
12
Serves 12
3 cups
White Rice , cooked, day old
1 dash
1
Onion
diced small
2 pinches
Salt , divided
2 pinches
1/4 cup
Basil Pesto , divided
1/2 tsp
1/2 tsp
Garlic Powder
4
Eggs , divided
1 1/2 cups
1 1/2 cups
Seasoned Breadcrumbs
to taste
Canola Oil
for frying, about 4 inches up a pot

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Nutrition Per Serving

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CALORIES
399
FAT
9.6 g
PROTEIN
17.8 g
CARBS
59.0 g

Author's Notes

Yields 18 arancini.

Cooking Instructions

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Step 1
Heat the Olive Oil (1 dash) in a large skillet. Brown the Ground Chicken (1 pound) in it for a few minutes.
Step 2
Add the Onion (1), Salt (1 pinch), Ground Black Pepper (1 pinch), Basil Pesto (1 tablespoon), Dried Parsley (1/2 teaspoon), Dried Basil (1/2 teaspoon), and Garlic Powder (1/2 teaspoon). 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.
Step 3
Combine the White Rice (3 cup), cooled chicken mixture, Salt (1 pinch), Ground Black Pepper (1 pinch), Basil Pesto (3 tablespoon), Egg (2), and Grated Parmesan Cheese (1 cup). Stir it all together thoroughly until it really sticks together well and almost forms a dough.
Step 4
Set up a breading line with the All-Purpose Flour (1 1/2 cup) in the first bowl, the Egg (2) whisked together in the second bowl, and the Seasoned Breadcrumbs (1 1/2 cup) in the third bowl, followed by a large plate or platter to hold the breaded arancini.
Step 5
Make little balls of the rice mixture the size of your palm and put each one through the breading procedure with the flour first, then the eggs, then the breadcrumbs. When you've breaded all of your arancini, set the platter in the fridge for an hour to set.
Step 6
Once the chilling time is almost up, fill a pot with 4 inches of Canola Oil (to taste) 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 (175 degrees C).
Step 7
Fry the arancini in batches of 6, with each batch taking about 3-4 minutes. They should get completely crisp and golden. Transfer them with a slotted spoon to a paper towel-lined plate as you fry them so the grease drains.
Step 8
Serve hot immediately and enjoy!

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Nutrition Per Serving
Calories
399
% Daily Value*
Fat
9.6 g
12%
Saturated Fat
3.0 g
15%
Trans Fat
0.1 g
--
Cholesterol
100.9 mg
34%
Carbohydrates
59.0 g
21%
Fiber
2.1 g
8%
Sugars
1.8 g
--
Protein
17.8 g
36%
Sodium
435.3 mg
19%
Vitamin D
0.4 µg
2%
Calcium
125.9 mg
10%
Iron
3.6 mg
20%
Potassium
325.5 mg
7%
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