Tuscan Chicken Rissoles That Warm the Heart
The Story Behind This Dish
There was a season when I felt like life had lost its flavor. Even the brightest days seemed muted, and the silence at the dinner table felt heavy. That’s when I discovered these Tuscan Chicken Rissoles. Rolling the mixture in my hands became a meditation, a way of grounding myself when the world felt too overwhelming. The rich cream sauce, the sun-dried tomatoes, the comfort of parmesan – somehow it reminded me that small joys can still be found, even on the hardest days. This isn’t just dinner. It’s a quiet reminder that healing can come one bite at a time.
Ingredients
500g chicken mince
1 egg, lightly whisked
45g (1/2 cup) dried breadcrumbs
1 tbsp dried Italian seasoning
40g (1/2 cup) finely grated parmesan
4 garlic cloves, crushed
2 tbsp olive oil
1 brown onion, finely chopped
300ml light cooking cream
1 chicken stock cube, crumbled
80g (1/2 cup) sun-dried tomatoes, thickly sliced
60g baby spinach leaves
Fresh basil leaves, to serve
Method
Form the rissoles
In a bowl, combine chicken mince, egg, breadcrumbs, Italian seasoning, half the parmesan, and half the garlic. Mix well. With damp hands, shape into 8 rissoles and flatten slightly.
Brown with love
Heat half the olive oil in a large pan over medium heat. Cook the rissoles 2–3 minutes per side until golden. Transfer to a plate.
Build the sauce
In the same pan, add the rest of the oil. Sauté onion and garlic until soft and fragrant. Stir in cream, stock cube, and ½ cup water. Bring to a gentle boil, then reduce to medium. Return rissoles to the pan, along with sun-dried tomatoes. Simmer 8 minutes until cooked through and sauce thickens.
Finish with green & gold
Stir in spinach and the remaining parmesan. Cook 1 minute until spinach wilts. Season to taste.
Serve & savor
Dish up with the creamy sauce, scattering fresh basil over the top.
Tips for Soulful Cooking
Shape the rissoles slowly – let it be your grounding ritual.
Swap cream for Greek yogurt if you want something lighter.
Serve with warm crusty bread to soak up every drop of sauce.
