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CHICKEN DELIGHTS
Serves: Makes: About 130 chicken balls Rolling the mixture into balls is the only time-consuming part of the recipe.
Ingredients • 3 pounds ground raw chicken breast
• 1 teaspoon salt
• 2 shallots, peeled, minced
• 2 cups dry stuffing mix such as Pepperidge Farm, crushed
• 2 large ribs celery, washed, finely minced
• 1 teaspoon black pepper
• 2 eggs, lightly beaten
• ½ cup almonds, coarsely ground, optional
• 3 tablespoons Dijon mustard
• Nonstick cooking spray
• 1 tablespoon curry powder
• Hot water as needed
• 1 jar (12 ounces) mango chutney, divided
In a large bowl combine the chicken, shallots, celery, eggs, Dijon, curry powder, 8 tablespoons chutney, lemon juice, salt, pepper, stuffing and, if using, almonds. Mix together thoroughly, trying not to work the mixture too much. Refrigerate for 30 minutes. When ready to cook, preheat the oven to 400 degrees. Lightly coat a sided baking sheet with nonstick spray. Place the remaining chutney in a food processor or blender and puree until smooth. Add a little hot water if the mixture seems too thick. Using about a heaping teaspoon of the chicken mixture, roll into balls about 1 inch in diameter. Place the balls on the baking sheet. Bake about 12 minutes or until thoroughly cooked. Remove from the oven and immediately brush with the chutney. Serve immediately or store and reheat just before serving.
• 2 tablespoons fresh lemon juice Page 40
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