Servings: 2 to 3 Servings Increase chicken to make more

2 Large Chicken Breast 2 Large Chicken Breast
1 ½ C Homemade Chicken Broth 1 ½ C Homemade Chicken Broth
1/3 C Breadcrumbs ⅓ C Breadcrumbs
½ C Parmesan grated ½ C Parmesan grated
2 Tbsp. Chopped Onion 2 Tbsp. Chopped Onion
1 Tbsp. Chopped Parsley 1 Tbsp. Chopped Parsley
1 Tbsp. Olive Oil 1 Tbsp. Olive Oil
Salt & Pepper to taste Salt & Pepper to taste
1 Clove Garlic – minced 1 Clove Garlic - minced
1 Large Egg – whisked 1 Large Egg - whisked
1 tsp. Lemon Juice 1 tsp. Lemon Juice
“2-3 Tbsp. RANCH DRESSNG” added to sauce “2 to 3 Tbsp. RANCH DRESSNG” added to sauce

Pour chicken broth into IP liner and add chicken breasts. Cook on Manual for 5 minutes. QR
Shred chicken in Ninja Blender
In large bowl mix everything other than the broth.
Place back into the IP placed on a trivet above the left over chicken broth. Cook on manual for 3 minutes.
Remove and place on cookie sheet sprayed with oil, under broiler for 3 to 5 minutes.
SAUCE : While meatballs are browning in oven, adjust IP to saute with the remaining chicken broth adding a couple squirts of Ranch dressing. When the sauce begins to boil add in a Corn starch slurry. Will thicken very quickly. Remove the IP liner and set aside.
When the meatballs are browned, remove and place into a bowl and pour sauce over the top.

Using Ground Chicken from the grocery - begin at * In large  bowl mix everything and go from there  Using Ground Chicken from the grocery - begin at * In large  bowl mix everything and go from there