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In a bowl, combine chicken mince, garlic, rosemary, parmesan, sun-dried tomatoes and breadcrumbs. Add plenty of salt and pepper, and mix well to combine. Form into 8 rissoles. Heat oil in a nonstick frypan over medium heat. Cook rissoles for 2-3 minutes each side until golden and cooked through. Remove to a plate and keep warm.
Wipe out the frypan, then add butter to melt. Cook garlic, sun-dried tomatoes and rosemary for 1 minute, then add cream. Bring to the boil, then reduce heat and stir through parmesan and spinach. Season well with salt and pepper. Return rissoles to pan and turn to coat in the sauce.