Spicy Chicken Bites with Cucumber Dip - Unknown

Cucumber Dip - see recipe below

1 pound skinned, boned chicken breasts, cut into 1-inch pieces

¼ cup minced onion

1 large clove garlic, minced

1 egg, lightly beaten

1/3 cup fine, dry breadcrumbs

1 tsp ground ginger

½ tsp ground cumin

½ tsp curry powder

½ tsp salt

½ tsp ground red pepper

¼ tsp black pepper

3 TBS all-purpose flour

2 tsp vegetable oil, divided

¼ tsp paprika, divided

Prepare Cucumber Dip and chill. 

Position knife blade in food processor bowl.  Add half of chicken pieces, and pulse 6 times or until chicken is smooth.  Spoon chicken into a large bowl.  Repeat procedure with remaining half of chicken pieces, and add to pureed chicken in bowl.  Stir in onion, garlic, and egg.

Combine breadcrumbs and next 6 ingredients; add to chicken mixture, stirring well.  Shape mixture into 40 (1-inch) balls. 

Dredge chicken balls in flour.  Place half of chicken balls in an 11x7x1 1/2 –inch baking dish.  Microwave at MEDIUM-HGH (70% power) 6 minutes, stirring every 2 minutes.  Repeat with remaining chicken balls. (Microwaving the chicken balls before sauteing helps the soft chicken mixture hold its shape when cooked in the skillet.)

Combine 1 teaspoon oil and 1/8 teaspoon paprika in a large skillet; place over medium heat until hot.  Add 20 chicken balls, and cook 10 minutes or until done, stirring occassionally.  Remove from skillet; set aside, and keep warm.  Repeat procedure with remaining oil, paprika, and chicken balls.  Serve warm with Cucumber Dip.

Yield : 40 appetizer servings

Cucumber Dip

1 cup peeled, seeded, and shredded cucumber

1 cup plain low-fat yogurt

1 tsp dried dillweed

½ tsp lemon juice

Press shredded cucumber between paper towels to remove excess moisture.  Let stand 15 minutes, pressing paper towels down occassionally.  Combine cucumber, yogurt, dillweed, and lemon juice in a small bowl.  Cover and chill. 

Yield : 1 1/3 cups