Spicy Chicken Bites with Cucumber Dip
Cooking Light, Five Star Recipes
Spicy Chicken Bites with Cucumber Dip
Cooking Light, Five Star Recipes
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1 pound skinned, boned chicken breasts, cut into 1 inch pieces 1/4 cup minced onion 1 large clove garlic, minced 1 egg, lightly beaten 1/3 cup fine, dry breadcrumbs 1 teaspoon ground ginger 1/2 teaspoon ground cumin 1/2 teaspoon curry powder 1/2 teaspoon salt 1/2 teaspoon ground red pepper 1/4 teaspoon black pepper 3 tablespoons all purpose flour 2 tablespoons vegetable oil, divided 1/4 teaspoon paprika, divided Cucumber Dip: 1 cup peeled, seeded and shredded cucumber 1 cup plain low fat yogurt 1 teaspoon dried dillweed 1/2 teaspoon lemon juice Directions: Cucumber Dip: Press shredded cucumber between paper towels to remove excess moisture. Let stand 15 minutes, pressing paper towels down occasionally. Combine cucumber, yogurt, dillweed, and lemon juice in a small bowl. Cover and chill. Set aside. 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 11 x 7 x 1 1/2 baking dish. Microwave at MEDIUM HIGH (70% power) 6 minutes, stirring every 2 minutes. Repeat with remaining chicken balls. (Microwaving the chicken balls before sautéing helps the soft chicken mixture hold its shape when cooked in 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 minues or until done, stirring occasionally. 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.
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