Recipe

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• 1/2 cup short grain brown rice
• nonstick cooking spray
• 3 tsp olive oil
• 1/4 lb boneless skinless chicken cutlet
• 1 1/4 tsp salt
• 1/8 tsp black pepper
• 1/2 cup pureed sweet potato
• 1/4 cup shredded reduced-fat cheddar cheese
• 1/4 cup low-fat buttermilk
• 1 large egg, beaten
• 1/2 cup pureed spinach or 1/2 cup broccoli , puree or 1/2 cup butternut squash puree
• 1 1/2 cups whole wheat cracker crumbs or 1 1/2 cups whole wheat breadcrumbs

• 1 If needed, cook the rice according to package directions.
• 2 Season the chicken with salt and pepper. Spray a nonstick pan with cooking spray, heat, then add 1 tsp olive oil. Cook the chicken until no longer pink, 4-5 minutes.
• 3 Cut the chicken into pieces, then place into a food processor. Add the sweet potato puree, cheddar cheese, buttermilk, and blend until smooth.
• 4 Transfer the mixture to a bowl, then add the rice. Roll into 1 inche balls and place them on a tray lined with waxed paper or aluminum foil.
• 5 Combine the egg with vegetable puree in a shallow bowl. Then put the breadcrumbs into a second bowl.
• 6 Roll the rice balls into the egg mixture, then the breadcrumbs.
• 7 Use the remaining 2 tsp of oil in the non stick pan. Cook the rice balls over medium heat until crispy. 5-7 minutes total. Serve warm.