Chicken Pancakes With Fruit Salsa Recipe
Ingredients
| Chicken breast halves | 2 , skinned | |
| Baking Potato | 1 Medium, peeled | |
| 1/2 cup peeled, grated firm ripe pear | ||
| Onion | 1/4 Cup (16 tbs), grated | |
| All purpose flour | 2 Tablespoon | |
| Dried rosemary | 1/2 Teaspoon, crushed | |
| Egg substitute | 1/2 Cup (16 tbs), frozen | |
| Vegetable cooking spray | ||
| Vegetable oil | 2 Teaspoon, divided | |
| Fruit Salsa | ||
Directions
Place chicken in a large nonstick skillet; add water to cover.
Bring to a boil over medium-high heat; cover, reduce heat, and simmer 25 minutes or until tender.
Remove chicken from broth, and let cool slightly.
Bone and shred chicken; set aside.
Skim and discard fat from broth; reserve broth for another use.
Combine chicken, potato, pear, and onion in a large bowl.
Drain and press dry between paper towels.
Return mixture to bowl.
Add flour and rosemary, tossing well.
Add egg substitute, and stir well.
Coat a large nonstick skillet with cooking spray; add 1 teaspoon oil, and place over medium heat until hot.
Spoon half of chicken mixture, by rounded tablespoonfuls, into skillet, spreading into 12 (1-inch) pancakes.
Cook 4 to 5 minutes or until browned on bottom.
Turn and cook an additional 3 to 4 minutes or until browned.
Transfer pancakes to a serving platter, and keep warm.
Repeat procedure with remaining 1 teaspoon oil and chicken mixture.
Top pancakes evenly with Fruit Salsa.
Bring to a boil over medium-high heat; cover, reduce heat, and simmer 25 minutes or until tender.
Remove chicken from broth, and let cool slightly.
Bone and shred chicken; set aside.
Skim and discard fat from broth; reserve broth for another use.
Combine chicken, potato, pear, and onion in a large bowl.
Drain and press dry between paper towels.
Return mixture to bowl.
Add flour and rosemary, tossing well.
Add egg substitute, and stir well.
Coat a large nonstick skillet with cooking spray; add 1 teaspoon oil, and place over medium heat until hot.
Spoon half of chicken mixture, by rounded tablespoonfuls, into skillet, spreading into 12 (1-inch) pancakes.
Cook 4 to 5 minutes or until browned on bottom.
Turn and cook an additional 3 to 4 minutes or until browned.
Transfer pancakes to a serving platter, and keep warm.
Repeat procedure with remaining 1 teaspoon oil and chicken mixture.
Top pancakes evenly with Fruit Salsa.
Chef
