↞ recipe box start page
Category: Hot
Prep Time: Cook Time: Total Time:
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.
view more member recipes
CHICKEN DELIGHTS
view my recipes
print
save
Category: Hot
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Chicken Delights
by sgre52160
12 Chicken thighs, skinned, boned 1 envelope ranch salad dressing mix 2 pickled jalapenos, cut into 12 thin slivers 12 slices thinly sliced smoked bacon 1 1/2 - 2 cups barbecue sauce Rinse ch
by sgre52160
12 Chicken thighs, skinned, boned 1 envelope ranch salad dressing mix 2 pickled jalapenos, cut into 12 thin slivers 12 slices thinly sliced smoked bacon 1 1/2 - 2 cups barbecue sauce Rinse ch
Ham Delights
by charlene8819
1/4 cup soft margarine 1 tsp mustard 1 tsp Worcestershire sauce 1 sm. onion, chopped 1 pkg (20) party rolls 1 (4 oz) pkg sliced, cooked ham 1 (4 oz) pkg sliced, Swiss cheese Mix together butter
by charlene8819
1/4 cup soft margarine 1 tsp mustard 1 tsp Worcestershire sauce 1 sm. onion, chopped 1 pkg (20) party rolls 1 (4 oz) pkg sliced, cooked ham 1 (4 oz) pkg sliced, Swiss cheese Mix together butter
* Cucumber Delights*
by sgre52160
English cucumbers, sliced thin 1 (8 oz) pkg cream cheese 1 pkg Good Seasons dry Italian seasoning Cocktail rye bread Dill Combine the cream cheese and seasoning together. Spread mixture on rye
by sgre52160
English cucumbers, sliced thin 1 (8 oz) pkg cream cheese 1 pkg Good Seasons dry Italian seasoning Cocktail rye bread Dill Combine the cream cheese and seasoning together. Spread mixture on rye
Nacho Delights
by charlene8819
1 1/2 lb. ground beef 1 onion, chopped 1 lb. grated cheese 1 can cream of mushroom soup 1 can cream of chicken soup 1 sm. can evaporated milk 1 can enchilada sauce (hot) Chili powder 1 can cho
by charlene8819
1 1/2 lb. ground beef 1 onion, chopped 1 lb. grated cheese 1 can cream of mushroom soup 1 can cream of chicken soup 1 sm. can evaporated milk 1 can enchilada sauce (hot) Chili powder 1 can cho
Nut Crust Delights
by sgre52160
12tbsp butter, melted 1 1/2 cups flour 1 cup chopped pecans, divided 1 (8 oz) pkg cream cheese, softened 1 cup confectioners sugar 1 (8 oz) container nondairy whipped topping, divided 2 (3 oz) p
by sgre52160
12tbsp butter, melted 1 1/2 cups flour 1 cup chopped pecans, divided 1 (8 oz) pkg cream cheese, softened 1 cup confectioners sugar 1 (8 oz) container nondairy whipped topping, divided 2 (3 oz) p
view more member recipes