Preheat the oven to 375°
In a large mixing bowl, mix ground chicken, 2 eggs, ¼ cup breadcrumbs, milk, garlic powder, basil, rosemary, salt and pepper. Flatten it into an even layer.
With the side of your hand, score the mixture in half lengthwise and again across, making 4 even sections. Score each quarter in half, making 8 even section. From each section you will make 3 meatballs.
Make your dredging section: whisk 2 eggs on one plate or shallow dish. Combine 2 cups of breadcrumbs and parmesan on another plate and shallow dish
Cube your mozzarella into 24 even pieces. Grab ⅓ of a scored section of chicken, push one piece of mozzarella into the center and use your hands to form a ball around the mozzarella so none of it is visible.
Dip the meatball into the eggs and then roll in the breadcrumbs so it is completely coated. Place on a lined baking sheet. Repeat 23 times.
Pour about 1 inch of vegetable oil into a skillet over medium heat. Place meatballs, in the skillet, about 5-6 at a time, and cook on each side for about 3 minutes.
Removed par-cooked meatballs from skillet and dab on a paper towel to drain excess oil. Then place them on a baking sheet lined with parchment paper.
Bake the meatballs for 10 minutes.
Serve over pasta and top with marinara, grated parmesan, and basil.
