2 skinless chicken breasts
200 gm konafa
20 gm salt
5 gm black pepper
5 gm rosemary powder
250 ml cooking oil
50 gm grated mozzarella
Place the chicken into a blender and blend it well enough to shape into balls.
Season with salt, pepper, and rosemary, add grated mozzarella then roll the mixture into small balls of about 40 gm each.
Cut the konafa with a knife and roll the chicken balls in it.
Deep-fry the chicken balls in oil in deep-fryer or saucepan.
Serve hot, with Thousand Island sauce on the side.