Monday, January 7, 2013

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

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