Chicken Pancakes With Fruit Salsa
|Skinless chicken breast halves||12 Ounce (2 Pieces, 6 Ounce Each)|
|Baking potato||1 Medium, peeled and grated|
|Peeled grated firm ripe pear||1⁄2 Cup (8 tbs)|
|Grated onion||1⁄4 Cup (4 tbs)|
|All purpose flour||2 Tablespoon|
|Dried rosemary||1⁄2 Teaspoon, crushed (Whole)|
|Frozen egg substitute||1⁄2 Cup (8 tbs), thawed|
|Vegetable cooking spray||1|
|Vegetable oil||2 Teaspoon, divided|
|Fruit salsa||1 Cup (16 tbs)|
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.