Here's a great appetizer or healthy, after school protein snack. It's so easy, tasty and really, really quick. Enjoy!
Makes about 28 appetizers
For Chicken Balls:
One pound of ground chicken
1 shallot, minced
1 stalk celery, finely diced
1 egg, lightly beaten
1 tablespoon Dijon mustard
2 teaspoons curry powder
3 tablespoons mango chutney
1 tablespoon fresh lemon juice
½ teaspoon salt
½ teaspoon mixed pepper
3/4 cup Pepperidge Farm® Herb Stuffing crushed into breadcrumbs
— OR — 3/4 cup Italian breadcrumbs
½ cup almonds, coarsely ground
Cooking spray
For Glaze:
11/2 cups mango chutney, puréed
1. Preheat your oven to 400°F.
2. Mix all Chicken Ball ingredients together well.
3. Using your fingers, form the mixture into bite-sized balls and place them on a lightly sprayed baking sheet.
4. Bake until just firm, about 10 minutes. Be careful not to overcook or they will dry out, but make sure they are cooked through.
5. While the bites are baking, purée the chutney. When you take them out of the oven, paint them with the chutney using a pastry brush.
6. Insert serving picks and serve immediately.
Chef Lynn’s Secrets:
• These little bites can be made ahead. Make the balls and flash freeze them (cooked or uncooked) on cookie sheets. As soon as they are frozen, transfer them to plastic freezer bags and freeze up to 3 months. Return them to cookie sheets to thaw in the fridge. Then proceed with the recipe.
• My favorite chutney is Major Grey®, available in most grocery stores and markets.
• They are also good at room temperature and make healthy after school protein snacks for kids. If anyone has a nut allergy, just leave the nuts out.
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