FINGER-PICKING CHICKEN BALLS

Food From Friends, Meat & Poultry

Makes 20 balls

1 tablespoon light olive oil
1 medium onion, finely chopped
1/2 cup grated carrot
1 large Granny Smith apple, peeled and grated
Two 5-ounce boneless, skinless chicken breasts, cut into chunks
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh thyme or 1/2 teaspoon dried (optional)
1/2 cup fresh white bread crumbs
1 chicken bouillon cube, crumbled
Salt and freshly ground black pepper
All-purpose flour for coating
Vegetable oil for frying

Heat the olive oil in a pan and sauté half the onion and the grated carrot for 3 minutes, stirring occasionally. Using your hands, squeeze out a little excess liquid from the grated apple. Mix together the grated apple, chicken and sautéed onion and carrot along with the raw chopped onion, parsley, thyme, bread crumbs and bouillon cube and chop for a few seconds in a food processor. Season with a little salt and pepper.

With your hands, form the mixture into about 20 balls, roll them in flour and fry in a little oil until lightly golden and cooked through (4 to 5 minutes).

Tip: Chicken is high in protein, low in fat and low in cholesterol. Our bodies require a certain amount of protein each day and the body does not store protein, so we need to replenish it each day. Protein provides the building blocks of all cells.