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
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