Rice Balls

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• 1/2 cup short grain brown rice or 1 cup leftover cooked rice
• nonstick cooking spray
• 3 teaspoons olive oil
• 1/4 lb boneless skinless chicken cutlet
• 1 1/4 teaspoons salt
• 1/8 teaspoon black pepper
• 1/2 cup pureed sweet potato
• 1/4 cup shredded reduced-fat cheddar cheese
• 1/4 cup low-fat buttermilk
• 1 large egg, beaten
• 1/2 cup pureed spinach or 1/2 cup broccoli, puree or 1/2 cup butternut squash puree
• 1 1/2 cups whole wheat cracker crumbs or 1 1/2 cups whole wheat breadcrumbs

Recipe

• 1 if needed, cook the rice according to package directions.
• 2 season the chicken with salt and pepper. spray a nonstick pan with cooking spray, heat, then add 1 tsp olive oil. cook the chicken until no longer pink, 4-5 minutes.
• 3 cut the chicken into pieces, then place into a food processor. add the sweet potato puree, cheddar cheese, buttermilk, and blend until smooth.
• 4 transfer the mixture to a bowl, then add the rice. roll into 1 inche balls and place them on a tray lined with waxed paper or aluminum foil.
• 5 combine the egg with vegetable puree in a shallow bowl. then put the breadcrumbs into a second bowl.
• 6 roll the rice balls into the egg mixture, then the breadcrumbs.
• 7 use the remaining 2 tsp of oil in the non stick pan. cook the rice balls over medium heat until crispy. 5-7 minutes total. serve warm.