Looking for light   recipes? Best selection   of fish recipes
 
Capri fish fillet
Fish fillets in soy sauce
Fish fillets with parsley hot sauce
Poached sole provencale
Trout fillet with sour cream and cucumber sauce
Tuna fillet with balsamic glaze
 
 
  Most shared
 
Potato and Cheddar Cream Mold
Apple crunch
Acorn Squash Stew
Molded Rice with Meat Filling
Beef Heart Anticuchos
Green Tamales 2
Butter and Sugar Cookies
Purple Corn Pudding
Recipe search by recipe
name or ingredient
 
Bookmark and Share
Save in my
recipe box
E-mail to a friend Print version Rate this recipe
    CHICKEN APPETIZERS WITH CUCUMBER DIP     

   Ingredients :
  Chicken:
1 lb (1/2 k) chicken breast fillet, without skin and cut into 1 in. (2 cm) cubes
cup onion, finely chopped
1 garlic clove, finely chopped
1 egg, slightly beaten
1/3 cup toasted bread crumbs
1 teaspoon ground ginger
teaspoon ground cumin
teaspoon curry powder
Salt
Pepper
3 tablespoons flour
2 teaspoons vegetable oil
teaspoon ground paprika

Cucumber Dip:
1 cup shredded peeled cucumber, seedless
1 cup natural plain light yogurt
1 teaspoon dill, finely chopped
teaspoon lemon juice

   Preparation:
Chicken:
Process chicken until mixture is soft. Transfer processed chicken to a large bowl and stir in chopped onion, garlic and beaten egg. On a separate bowl combine bread crumbs with ginger, cumin, curry, salt and pepper and stir into the chicken.

Take small portions of the chicken mixture with your hands and form small 1 in. (2 cm) balls. Flour chicken balls and transfer them to a dish. Microwave at medium-high, 70 % for 6 minutes, turning every 2 minutes. Remove from the micro and repeat with the remaining chicken balls. Cooking chicken balls first in the micro helps them to maintain their shape afterwards in the skillet.

Heat 1 teaspoon oil with half of the paprika in a skillet. Fry half of the chicken balls and cook them for 3 - 5 minutes approximately. Remove appetizers from the skillet and keep them warm. Repeat with the remaining chicken balls, oil and paprika.

Serve warm with Cucumber Dip.

Yields: 40 chicken appetizers
1 chicken appetizer: 27 calories

Cucumber Dip:
Dry shredded cucumber with paper towel to eliminate excess moist. Set aside for 15 minutes pressing occasionally with the paper towel. Combine cucumber with yogurt, dill and lemon juice. Season to taste. Cover and refrigerate.

Yields: 1 cup
1 tablespoon: 9 calories
       
       
 
054629" data-ad-slot="2127635796">
 
054629" data-ad-slot="2127635796">
 
Home Cooking for Two Quick & Easy
About us Recipe box
BBQ & Grilling Glossary Sign in
Budget Cooking Gluten & Lactose - Free Study in Peru
Contact us Guide to restaurants Chefs speak
Conversions Peruvian Cooking Testimonials
Cooking Light Published articles Tips
 
Copyright © 1999 - 2014 Yanuq S.A.C. All rights reserved