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Spicy Chicken Bites With Cucumber Dip

Yield 40 appetizer servings (serving size: 1 chicken ball and 1 1/2 teaspoons dip)

Ingredients

  • Cucumber Dip
  • 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 teaspoons vegetable oil, divided
  • 1/4 teaspoon paprika, divided

Nutrition Information

  • calories 27
  • caloriesfromfat 23 %
  • fat 0.7 g
  • satfat 0.2 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 3.3 g
  • carbohydrate 1.8 g
  • fiber 0.1 g
  • cholesterol 12 mg
  • iron 0.2 mg
  • sodium 50 mg
  • calcium 16 mg

How to Make It

  1. Prepare Cucumber Dip, and chill.

  2. 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 puréed chicken in bowl. Stir in onion, garlic, and egg.

  3. Combine breadcrumbs and next 6 ingredients; add to chicken mixture, stirring well. Shape mixture into 40 (1-inch) balls.

  4. Dredge chicken balls in flour. Place half of chicken balls in an 11- x 7- x 1 1/2-inch 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 the skillet.)

  5. 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 occasionally. Remove from skillet; set aside, and keep warm. Repeat procedure with remaining oil, paprika, and chicken balls. Serve warm with Cucumber Dip.