Posted in Recipes

Recipe of the Weekend: Chicken Balls

**Disclaimer: I absolutely LOVE chicken. I could eat it everyday, and just about do! You will be seeing a ton of chicken recipes from me.**

Last night I made one of my other favorite, go-to recipes: Chicken Balls. I first had it when my sister made it, and I thought it was the best thing since sliced bread! They are baked chicken balls stuffed with cheese and rolled in bread crumbs… who doesn’t love chicken and cheese?!? (if you don’t, well…. like the buffalo haters I have recently discovered exist *gasp*, bless your heart too!).

The originals my sister made (and I have no idea where she got the idea or recipe from), was just chicken rolled in bread crumbs… after making it a few times, I decided to step it up a bit and add some more flavor. Mine are BBQ Chicken Balls. And they are darn good!

So, here goes!


First off, you’ll need the following ingredients (full recipe at the end of the post):

2 lbs of ground chicken meat (can be found at H-E-B or Wal-Mart)
Either cheese cubes (your favorite flavors) or Fat-Free Mozzarella Sticks (sliced into fourths)
Panko Italian Breadcrumbs (they have more flavor)
BBQ Sauce (I use Stubbs) (you can also roll it in Buffalo Sauce also!)
Seasonings (Garlic, onion, chicken seasoning, salt, pepper… to taste)
Disposable Gloves (because it feels GROSS) (optional of course)

Don’t forget to lay it all out on the counter and take an awkward picture of it.

Put the BBQ sauce and Panko breadcrumbs in 2 separate small bowls. You can use regular breadcrumbs that you get from the grocery store, but I find that the Panko Japanese Style Bread Crumbs are more coarse and gives it a better crunch and texture (basically like it’s fried).


Put the chicken in a bigger bowl, and add the seasoning… I go all Food Network Chef Star in this aspect, I just add some and don’t tell you the exact amounts… because I literally don’t know. You can’t really screw it up too much.


THEN, set it all up, assembly line style. It will make it way easier and less messy, trust me. Remember to set out the cheese cubes BEFORE you start messing with the chicken… I always seem to forget those and have to take off the gloves and grab it out of the fridge. I use gloves because I ain’t about that salmonella life!


Then, the fun part. Mix the chicken and the seasoning up good. Grab a little bit of chicken meat and put some cheese (1-2… heck, 3 if you’re feeling feisty) in it.


Then grab some more chicken meat and pat it into a ball (should fit in the palm of your hand, or smaller).


After making it into a ball, roll it in the BBQ sauce. As much as you want (this step is optional of course, you can leave it without rolling it in a sauce). Then roll that in the bread crumbs until it is covered. Put the chicken ball on a baking sheet with parchment paper (or a greased baking sheet).

Then bake it for 25 minutes at 425 degrees Fahrenheit.

After they are done, and a nice golden brown, cut into a big one to make sure they are, in fact, done. If not, put them back in for a few minutes.

Enjoy these delicious chicken balls. I usually make them early in the week and bring them to work in my lunch throughout the week. Josh loves them, and Kingston (the pup) loves when I “accidentally” drop cheese cubes on the floor while making them. 😉


425°F for 20-25 minutes      |      5 WW SmartPoints for each chicken ball


2 lbs ground chicken meat
4-6 sticks of Mozzarella string cheese (or cheese cubes)
1-2 c. Panko bread crumbs
BBQ sauce (or buffalo, or anything your little heart desires)
salt/pepper, to taste
garlic/onion powder, to taste


  1. Heat oven to 425 degrees Fahrenheit.
  2. In a bowl, combine ground chicken meat and seasonings.
  3. In 2 small bowls, put bread crumbs in one, and BBQ sauce in another.
  4. Grab a small handful of chicken meat, put a piece(s) of cheese in the middle, then grab another small handful of meat and form into a ball.
  5. Roll in BBQ sauce, then roll in bread crumbs and place on a baking sheet with parchment paper (or greased baking sheet).
  6. Bake at 425 degrees for 20-25 minutes (I cook more towards 25 minutes to ensure that they are done).


And that’s it. Simple, painless, and delicious. This makes about 7-8 balls, you can maybe get 9 or 10 if you make them smaller. When looking for the ground chicken in the grocery store, check out near the ground beef and pork section, I usually find it there. ALSO, it wouldn’t be a recipe from me without some WeightWatchers points: these are about 5 WW SmartPoints for each chicken ball (this all depends on what types of cheeses you use, I use the fat-free/skim milk mozzarella string cheese). Not bad!





Posted in Recipes

Recipe of the Week: Baked Cheesy Buffalo Chicken

So, I always turn to my little cookbook that I write recipes in that I have tried and they have won over the dinner table (and my tummy). This recipe is definitely high up on the list. This recipe is for the Baked Cheesy Buffalo Chicken. I LOVE buffalo chicken, don’t know why, but put some buffalo sauce on it and I’ll chow down.

I first saw this recipe on Pinterest last year, and had to try it. It comes from the Peanut Butter & Peppers blog (click to get to original recipe) and is originally a grilled chicken recipe. I am a PICKY eater. Like really picky…. or rather…. particular. Yeah, I like that title better. Anyways, try this and you’ll love it, I eat it, so you know it’s gotta be good. If you don’t, well… bless your buffalo chicken hating heart. It has so much flavor and is so easy and cheap to make. Also, it’s 4 SmartPoints WeightWatchers points! Win! I bake it instead of grilling it (mainly out of ease, but I don’t know how to grill anything, it’d still be raw on the inside if I tried). I’m going to give you the baked version of the recipe; if you want to grill it, follow the link and it’ll have those directions.


^^ pretty pic of the finished product from the website I got it from (via Peanut Butter & Peppers)^^

Baked Cheesy Buffalo Chicken (4 WW SP per serving)

Nutrition Information
  • Serves: 4 servings
  • Serving size: 4 oz.
Prep time:  10 mins
Cook time:  35 mins
Total time:  45 mins
1 lb. Boneless Chicken Breast
Black Pepper
1/4 c. Shredded Mozzarella Cheese (I use mozzarella slices – 1 slice per chicken breast)
1 tsp. Butter (I use Olivio Light “butter” spread – available at HEB)
1/4 c. Franks Hot Sauce
1/4 tsp. Celery Salt (or garlic powder – I use celery salt tho)
1.  Preheat oven to 375°F.
2.  Butterfly chicken breasts.  Sprinkle the inside with black pepper.  Evenly top the chicken with cheese (or put 1 slice (halved) in each breast) and fold over chicken to close it. Repeat for each chicken breast. Place in a greased glass baking dish.
3.  In a small bowl, melt the butter in the microwave.  Stir in hot sauce and celery/garlic powder.
4.  Brush one side of the chicken with hot sauce mix, turn over, and do the same to the other side.  Repeat for each chicken breast, and spread the remaining wherever you want or just pour into dish (that’s where it all ends up anyways).
5.  Cook in the oven at 375°F for about 35 minutes, or until done.

Now enjoy the deliciousness of this juicy chicken (have yet to have it turn out dried out). I served it tonight with sweet potato fries (lightly seasoned with sugar and cinnamon mix) and a side salad (with buffalo ranch of course!).

Hope you enjoy it as much as my family does!

^^my crummy cell phone pic of my finished product. I PROMISE it’s good!^^
^^the cookbook I use (and my mom does too) to write recipes in… I got it at LTD Commodities for $6.98 and I’m slowly but surely filling it up (at least the dessert and chicken sections).^^