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taken from “Deceptively Delicious” by Jessica Seinfeld

Ingredients:
1/2 cup short grain brown rice (or any type leftover rice)
Nonstick cooking spray
3 teaspoons olive oil
1/4 pound chicken
1 1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup sweet potato puree (cooked sweet potato, pureed to mush)
1/4 cup shreddd reduced fat cheddar cheese
1/4 cup lowfat buttermilk
1 large egg, lightly beaten
1/2 cup spinach or broccoli or butternut squash puree
1 1/2 cups breadcrumbs (whole wheat preferable).

Process:
Cook rice (did not feel it necessary to include process).
Coat large nonstick skillet with cooking spray and set it over medium high heat.
When the pan is hot, add 1 teaspoon oil.  Sprinkle the chicken with 1/4 teaspoon salt and the pepper and cook until no longer pink in the center, 4 to 5 minutes per side.

Cut the chicken into chunks and place them in a food processor or blender.  Add the sweet potato puree, cheese, 1 teaspoon salt and the buttermilk and blend until smooth.
Transfer the mixture to a large bowl and stir in the cooked rice.  Roll the mixture into 1 inch balls and place them on a sheet of waxed paper or aluminum foil.
In a shallow bowl, beat the egg and vegetable puree with a fork.  Put the crumbs in the bowl.  One at a time, dip the rice balls in the egg mixture then roll them in the crumbs to make an even coating.
Coat a lare nonstick skillet with cooking spray and set it over medium-high heat.
When the pan is hot, add the remaining 2 teaspoons oil.
Add the rice balls and cook for 5 to 7  minutes, turning occasionally and spraying with cooking spray until browned and crisp all over.
Serve warm.

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