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taken from “Deceptively Delicious” by Jessica Seinfeld

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).

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.