Shelly's Recipe

CHICKEN DELIGHTS

Category: Hot

1 1/2 lbs ground raw chicken breast
1 shallot, peeled, minced
1 large ribs celery, washed, finely minced
1 egg, lightly beaten
1 1/2 tbsp Dijon mustard
1/2 tbsp curry powder
1/2 jar (12 ounces) mango chutney, divided
1 tbsp fresh lemon juice
1/2 tsp salt
1/2 tsp black pepper
1 cups dry stuffing mix such as Pepperidge Farm, crushed
1/4 cup almonds, coarsely ground, optional
Nonstick cooking spray
Hot water as needed

In a large bowl combine the chicken, shallots, celery, eggs, Dijon, curry powder, 8 tbsp chutney, lemon juice, salt, pepper, stuffing and, if using, almonds. Mix together thoroughly, trying not to work the mixture too much. Refrigerate for 30 minutes.

When ready to cook, preheat the oven to 400. Lightly coat a sided baking sheet with nonstick spray. Place the remaining chutney in a food processor or blender and puree until smooth. Add a little hot water if the mixture seems too thick.

Using about a heaping teaspoon of the chicken mixture, roll into balls about 1 inch in diameter. Place the balls on the baking sheet. Bake about 12 minutes or until thoroughly cooked.

Remove from the oven and immediately brush with the chutney. Serve immediately or store and reheat just before serving. Makes about 60.