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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 10 |
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This is from Jessica Seinfeld's Deceptively Delicious Cookbook. I have not tried this one, but am posting recipes upon request. The author indicates that the chicken can be left out of the recipe for a vegetarian option. Ingredients:
1/2 cup short grain brown rice or 1 cup leftover cooked rice |
nonstick cooking spray |
3 teaspoons olive oil |
1/4 lb boneless skinless chicken cutlet |
1 1/4 teaspoons salt |
1/8 teaspoon 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 |
Directions:
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.
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