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Chicken Sofficini

Chicken Sofficini

You don't know what to do with chicken mince? Here is a brilliant idea: Chicken sofficini, filled with ham and cheese!

Course Main
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Manuela Zangara


  • 500 gms – 1.1 lbs. chicken mince
  • 1 egg
  • 5 tbsp Parmigiano Reggiano finely grated
  • 5 tbsp breadcrumbs
  • Salt and Pepper
  • 1 pinch nutmeg
  • 40 gms – 1.4 oz. Edam or Swiss cheese, sliced
  • 40 gms – 1.4 oz. ham sliced
  • Breadcrumbs to coat
  • Vegetable oil for shallow frying


  1. Combine the chicken mince, egg, grated Parmigiano Reggiano, breadcrumbs, nutmeg, salt & pepper in a bowl and mix them well with your hands.
  2. Divide the mince mixture into 6 equal balls. Flatten them with the palm of your hand on a sheet of baking paper.
  3. Add 1/6 of the sliced Edam and ham. Fold the mince in half and seal it well with your fingers.
  4. Coat the chicken sofficini with breadcrumbs.
  5. Shallow fry them in warm vegetable oil until golden brown, then put them in an oven tray and bake them at 180°C – 355°F for about 8 to 10 minutes.
  6. Serve warm with some salad on the side.