For chicken-cheese truffle heat oil in pan and fry washed and dried chicken breast in it.
Wash apple and chop it together with meat.
Mix meat and apple pieces with half of walnuts, half of parsley, Philadelphia and chilli well and season with salt, pepper and chilli to taste.
Refrigerate for 2 hours, then form walnut-sized balls from the mixture with wet hands and roll the chicken-cheese truffles in the walnut-parsley mixture.
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