Chicken Pancakes With Fruit Salsa Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodMain Ingredient

Ingredients

 Skinless chicken breast halves12 Ounce (2 Pieces, 6 Ounce Each)
 Baking potato1 Medium, peeled and grated
 Peeled grated firm ripe pear1⁄2 Cup (8 tbs)
 Grated onion1⁄4 Cup (4 tbs)
 All purpose flour2 Tablespoon
 Dried rosemary1⁄2 Teaspoon, crushed (Whole)
 Frozen egg substitute1⁄2 Cup (8 tbs), thawed
 Vegetable cooking spray1
 Vegetable oil2 Teaspoon, divided
 Fruit salsa1 Cup (16 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1127 Calories from Fat 263

% Daily Value*

Total Fat 30 g45.6%

Saturated Fat 4.1 g20.7%

Trans Fat 0 g

Cholesterol 2.4 mg

Sodium 655.7 mg27.3%

Total Carbohydrates 113 g37.6%

Dietary Fiber 12.9 g51.6%

Sugars 35.7 g

Protein 103 g206.2%

Vitamin A 7.6% Vitamin C 34.3%

Calcium 16.8% Iron 35%

*Based on a 2000 Calorie diet

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.
Quantcast