Chicken Mozzarella Bombs

Total Time: 1 hour (30 minutes active, 30 minutes cooking)
Difficulty: Medium
Intensity: Moderate – Involves some hands-on assembly and frying/baking, but steps are straightforward.
Yield: 18-20 bombs

Table of Contents

Ingredients

For the Filling:

1 lb (450g) boneless, skinless chicken breast, cooked and shredded
1 cup (110g) low-moisture mozzarella cheese, shredded
¼ cup (25g) grated Parmesan cheese
½ tsp garlic powder
½ tsp dried oregano
¼ tsp red pepper flakes (optional)
2 tbsp fresh parsley, finely chopped
Salt and freshly ground black pepper, to taste

For the Assembly:

1 package (16 oz / 450g) refrigerated biscuit dough (8-count, such as Pillsbury Grands)
2 cups (250g) all-purpose flour, for dusting
2 large eggs, beaten
2 cups (200g) Italian-seasoned breadcrumbs
1 cup (100g) panko breadcrumbs (for extra crunch)
Vegetable or canola oil, for frying (or see baking option)

For Serving (Optional):

2 cups marinara sauce, warmed
Fresh basil or parsley for garnish

Instructions

Step 1: Prepare the Filling (10 minutes)

In a medium mixing bowl, combine the shredded chicken, shredded mozzarella, Parmesan, garlic powder, oregano, red pepper flakes (if using), and fresh parsley. Season generously with salt and pepper. Mix thoroughly until all ingredients are well incorporated. The cheese will help bind the mixture.

Step 2: Assemble the Bombs (15 minutes)

Prep Station: Set up a breading station with three shallow bowls. Place flour in the first, beaten eggs in the second, and mix the Italian breadcrumbs with panko in the third.
Prepare Dough: Lightly dust your work surface with flour. Separate the biscuit dough. Using your fingers or a rolling pin, stretch and flatten each biscuit into a 5-6 inch circle.
Fill and Seal: Place about 2 tablespoons of the chicken and cheese mixture in the center of each dough circle. Carefully gather the edges of the dough over the filling, pinching them tightly at the top to form a sealed pouch. Gently roll between your palms to form a smooth ball. Ensure there are no gaps or tears to prevent cheese leakage.
Bread the Bombs: Roll each sealed ball first in the flour, shaking off excess. Then dip fully into the beaten egg, allowing excess to drip off. Finally, roll thoroughly in the breadcrumb mixture, pressing gently to ensure an even, full coating. Place on a parchment-lined baking sheet. Repeat with all dough pieces.

Step 3: Cook the Bombs (20 minutes – Choose Your Method)

Option A: Deep Frying (For Ultimate Crispiness)

In a large, heavy-bottomed pot or Dutch oven, heat 2-3 inches of oil to 350°F (175°C).
Working in batches of 4-5 to avoid overcrowding, carefully lower the bombs into the hot oil using a slotted spoon.
Fry for 3-4 minutes, turning occasionally, until deeply golden brown and crispy.
Transfer to a wire rack set over a baking sheet to drain. Let cool for 2-3 minutes before serving (filling will be extremely hot).

Option B: Baking (A Lighter Alternative)

Preheat your oven to 400°F (200°C). Place a wire rack on a baking sheet and lightly spray with oil.
Arrange the breaded bombs on the rack, leaving space between them. Lightly spray each bomb with cooking spray or brush with a neutral oil.
Bake for 18-22 minutes, or until the exterior is golden brown and firm to the touch.

Step 4: Serve Immediately!

Arrange the hot Chicken Mozzarella Bombs on a serving platter. Garnish with fresh herbs. Serve immediately with warm marinara sauce for dipping. Warning: The cheesy center will be molten hot—allow to cool for a minute or two before the first delightful, stretchy bite!

Nutrition Information (Per Bomb, based on frying and yield of 20)

Calories: ~220 kcal
Total Fat: 11g
- Saturated Fat: 3g
Cholesterol: 40mg
Sodium: 380mg
Total Carbohydrates: 20g
- Dietary Fiber: 1g
- Sugars: 2g
Protein: 11g

Note: Nutritional values are estimates based on database calculations and will vary with specific ingredients, portion sizes, and cooking method (baking will reduce fat content).

Chef’s Notes & Tips

Make-Ahead: You can assemble and bread the bombs up to a day in advance. Store them covered on a parchment-lined tray in the refrigerator until ready to cook.
Cheese Choices: For an even more dramatic pull, cut a small cube of low-moisture mozzarella (part-skim works well) and place it in the center of the chicken mixture when assembling.
Leak-Proof Seal: If you encounter a small tear while breading, use a tiny bit of flour paste (flour + water) as a “dough patch.”
Air Fryer Option: For a healthier crisp, cook in a preheated 375°F (190°C) air fryer for 10-12 minutes, turning halfway, until golden.

Hayyat

Hayyat is a talented content writer and digital marketer with expertise in SEO, social media management, and online marketing. She excels at creating impactful, data-driven content to help businesses connect with their target audience and achieve measurable outcomes.