These Lemon Pesto Chicken Poppers are great to have on hand for a meal, or a quick hit of protein. Dipping them really amps up your flavor game!
Ladies and gentlemen, I ask you, can you possibly have enough popper recipes? These babies are so versatile!
They’re an afternoon snack, or a main dish. They can be frozen, reheated, and used as just a bit of protein next to a bit ol’ Caesar Salad. Of course, you could also pretend they are chicken nuggets and eat them with some Curly Fries or Garlic Rosemary Taro Fries. So many choices!
Tips for preparation
Ground chicken (and turkey) can be so sticky. There are a couple of tricks I’ve learned over the years that may make your job easier.
- Use a fork when mixing. The ingredients seem to incorporate better.
- Wet your hands before working with the meat mixture. You may need to do this several times while you are forming these little guys.
You must think me a broken record when I talk about the mini food processor. I’m sorry. Really, it’s for your own good. There is so much you can do with it! I make salad dressings, sauces and pesto/pistou kinds of things. It makes short work of it, and it comes in fun colors. Mine is sunshine yellow.
I’m not a huge gadget person, but there is another kitchen item that is really handy to have – a tablespoon cookie scoop. It’s not just for cookies. I use it for meatballs of all kinds! (See Italian Wedding Soup.) Less mess on the hands.
Here’s hoping you’ve got some summer basil left!
As always, I’m wishing you great love and deep healing.
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