Step 1

Place all crumb coating ingredients into mixing bowl and chop 10 sec/speed 7. Transfer to a large plate and set aside.

Step 2

Place all herb and garlic butter ingredients into mixing bowl and blend 40 sec/speed 5. Divide butter between two pieces of baking paper and shape into 2 long cigar shapes (approx. 1 cm diameter). Roll up in baking paper and twist the ends to seal, then place in the freezer.

Step 3

Preheat oven to 200°C. Place flour onto a separate plate and set aside

Step 4

Place Parmesan into mixing bowl and grate 10 sec/speed 7.

Step 5

Add chicken, 1 egg, salt and 2 tablespoons of the reserved crumb mixture, then mince 40 sec/speed 9, until smooth. Roll minced chicken into meatballs (approx. 20), then roll each ball in the flour and set aside.

Step 6

Remove butter from freezer and cut into 20 pieces (approx. 5 mm). Using the end of a wooden spoon or spatula, make a small indent into each meatball and insert piece of butter. Gently press to seal covering all the butter with chicken mixture. Dip each ball in lightly beaten egg, then coat in reserved breadcrumbs and place onto a lined tray. Repeat to make total 20 balls.

Step 7

Bake 20 minutes (200°C). Serve warm. Be careful as the butter can squirt!