Herb and Cheese Chicken Fritters

 

1 ½ lbs raw boneless skinless chicken breasts

2 large eggs

1 T. light mayonnaise

1 T. chopped fresh parsley

1 T. chopped fresh chives

1 T. chopped fresh basil

½ tsp. salt

½ tsp. garlic powder

¼ tsp. black pepper

¼ tsp. dried dill weed

⅓ cup all-purpose flour

4 oz shredded 2% milk Mozzarella cheese, (about 1 cup)

2 T. olive oil

 

Place the chicken breasts into the bowl of your food processor and cover with the lid. Pulse a few times or turn on for a few seconds until the chicken breasts are finely diced. Alternatively, you can finely dice the breasts by hand if you do not have a food processor. Transfer the finely diced chicken to a large mixing bowl and add the eggs, light mayonnaise, parsley, chives, basil, salt, garlic powder, pepper, dill weed, flour, and shredded Mozzarella cheese. Stir until well combined. Use a ¼ cup measuring cup to measure out 15 equal piles of the chicken mixture. Add a T. of the olive oil to a large sauté pan, skillet, or griddle pan and bring over medium heat. Once the oil is hot, add half of the chicken piles and push down on the top of each one with the back of a spoon or spatula to flatten it into a patty. Make sure the fritters aren’t crowding the pan and aren’t touching. Cook the fritters for 3-4 minutes until the bottoms are golden, and then flip and cook for another 3-4 minutes until cooked through. Remove these fritters to a serving plate and add the remaining T. of oil to the skillet. Cook the remaining fritters the same way (the second batch may cook slightly quicker) and transfer them to the serving plate when finished. Serve warm.