Using a sharp knife, cut the chicken into 1/3 thick pieces and place in a large mixing bowl. Tip: If the chicken breasts are partially frozen, it will be easier to chop them up a bit.
In a mixing bowl, add remaining batter ingredients: 2 eggs, 1/3 cup mayonnaise, 1/3 cup flour, 1 1/3 cups shredded mozzarella, 1 1/2 tablespoons dill, 1/2 teaspoon salt and 1/2 teaspoon salt. 8 teaspoons black pepper, or season to taste. Stir until well combined, cover with plastic wrap and refrigerate 2 hours or overnight.
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My aunt gave me this recipe, and I thought I had lost it. I’m happy I found something alike. This one is even more excellent!
I’ve never done this on a sheet pan before, but this recipe made me a convert!
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Salty with zucchini, onions and ham: the tasty recipe to try
