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Chicken Pancakes With Fruit Salsa

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Ingredients
  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)
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Browned
Ingredient: 
Chicken

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