CHICKEN PATTIES

1 1/2 lb boneless, skinless chicken breasts

1 1/2 teaspoon dried sage

1/2 cup cooked rice

1 teaspoon salt

1/8 teaspoon cayenne pepper

1/8 teaspoon freshly ground black pepper

1 single Granny Smith apple

flour

1 tablespoon cooking oil

1. Peel, core and finely dice apple. Coarsely dice chicken breasts, dividing into two portions.

2. In food processor, steel blade process one portion of chicken with the sage, rice, salt, cayenne pepper and black pepper. Process until mixture is the consistency of a thick paste and forms a ball. Put in bowl and set aside.

3. Put remaining chicken and diced apple into processor and pulse six times, until mixture is coarsely chopped. Add this to the paste and mix well, kneading a few times with hands. Shape mixture into 16 patties and place on wax paper on baking sheet. At this point, the patties may be covered and frozen or chilled until cooking time.

4. Take each patty (thawed if frozen) and dredge lightly in flour. Heat 1 tablespoon oil in non-stick skillet and brown patties for several minutes on each side, until cooked throughout.

Yields 8 servings (Serving size = 2 patties)

CALORIES: 149; FAT: 5g; CHOL: 49mg; SODIUM: 188mg.

-->> Return to CHICKEN

-->> Return HOME