Chicken and Apple Bites

Well, friends, I've got a camera full of pictures and a small portion of my brain packed full of new recipes to share with you.  Adding the third child (Ben, age 3 months now) to the family has meant less blogging time (but no complaints here!) but thankfully no less cooking time.  I hope to reinstate some regular blog writing (read: creative outlet time) into my week again soon.

Last night we tried a new recipe that Jack (age 4) picked out from a cookbook called Perfect Food for After School that we just got as a gift.  We all really enjoyed these Chicken and Apple Bites.  They remind me of the Mini Chicken Burgers recipe on my blog, except they are moister, a little less tangy, and have a sweetness from the apple.  They are great for little hands to pick up and dip in ketchup.  Nathan and I preferred to eat them in a mini burger form on a bun with cheddar cheese.  I will be making these again, as they led to a complain-free meal!

Chicken and Apple Bites

Makes: 20 bites 
From:  Perfect Food for After School (with my additions/changes)

1 apple, peeled, cored, and grated (I used two small ones)
2 skinless, boneless chicken breasts, cut into chunks
1/2 red onion, minced (I subbed maybe a 1/2 tsp onion powder)
1 T minced fresh parsley (I subbed 1/2-1 T dried parsley)
1 cup fresh whole wheat breadcrumbs (I made this with two pieces of wheat bread in food processor)
1 T concentrated chicken stock (I read other recipes that said just plain "chicken stock" will work)
1/4-1/2 cup Parmesan cheese, freshly grated
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper

whole wheat flour, for coating
olive or canola oil, for frying

1) Spread the apple out on a clean dish towel and press out all the excess moisture.

2) Put the apple, chicken, onion or onion powder, parsley, breadcrumbs, chicken stock, Parm cheese, garlic powder, salt and pepper in food processor and blend until well combined.

3) Spread the flour out on a plate.  With wet hands, divide the mixture into 20 mini portions.  Shape each portion into a ball (or a mini burger using several of the portions) and then roll in the flour.

4) Heat a little oil in a skillet over medium heat and cook the balls for 5-8 minutes, rolling them occasionally so they brown on all sides.  When done, they should be golden brown and juices should run clear (no pink inside).  Remove and drain on paper towels.  Serve hot, or cold for lunchbox.

P.S. I think these would be perfect for freezing.  I'm going to make a big batch next time and freeze them before cooking them.  Then, I'll thaw in the fridge and throw them in the skillet when I need them.

ht:  Thanks to Kelly Myers (aka Secret Santa) for the new cookbook! 

You might also enjoy:

Mini Chicken Burgers with Herbs
Mini Turkey and Veggie Meatballs