Mix the minced chicken and all the other chicken ingredients listed bowl. Form the mixture into 1 tbsp.-sized balls. Refrigerate while preparing the other steps.
In a pot of boiling water, cook potatoes for 10-12 minutes or until fork-tender. Place a steaming basket over the boiling potatoes and steam the cauliflower and broccoli for 7-8 minutes while the potatoes are cooking.
In a non-stick pan with a heavy bottom, add 1 tbsp. of butter and 1 tbsp. of cooking oil. Cook the chicken balls on high heat to sear them from all sides. Shake the pan occasionally to ensure nothing sticks. Lower the heat to medium and continue cooking the chicken balls for another 5 minutes or until they are cooked through.
4. Remove the chicken balls from the pan, then add the remaining butter and cooking oil. Cook the mushrooms and zucchini until they develop some color and the zucchini is tender, about 3-4 minutes then season with salt, pepper, and Italian spice mix.
Add Puck Cooking Cream and bring the mixture to a boil.
Combine the chicken balls, potatoes, broccoli, and cauliflower in an oven-proof deep dish. Pour the mushroom cream mixture over the ingredients. Adjust the seasonings, then cover the dish with Puck Shredded Creamy Mozzarella Cheese.
Broil in a preheated oven until the cheese is melted and golden, then serve hot.
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