Rice Balls

• cup short grain brown rice or 1 cup leftover cooked rice↗1⁄2
• nonstick cooking spray
• teaspoons olive oil↗3
• lb boneless skinless chicken cutlet↗1⁄4
• teaspoons salt↗1 1⁄4
• teaspoon black pepper↗1⁄8
• cup pureed sweet potato1⁄2
• cup shredded reduced-fat cheddar cheese↗1⁄4
• cup low-fat buttermilk↗1⁄4
• large egg, beaten↗1
• 1/2 cup broccoli, puree or 1/2 cup butternut squash puree↗1⁄2
• cups whole wheat cracker crumbs or 1 1/2 cups whole wheat breadcrumbs↗1 1⁄2

Step-by-step instructions

1. 1

   If needed, cook the rice according to package directions.

2. 2

   Season the chicken with salt and pepper. Spray a nonstick pan with cooking spray, heat, then add 1 tsp olive oil. Cook the chicken until no longer pink, 4-5 minutes.

3. 3

   Cut the chicken into pieces, then place into a food processor. Add the sweet potato puree, cheddar cheese, buttermilk, and blend until smooth.

4. 4

   Transfer the mixture to a bowl, then add the rice. Roll into 1 inche balls and place them on a tray lined with waxed paper or aluminum foil.

5. 5

   Combine the egg with vegetable puree in a shallow bowl. Then put the breadcrumbs into a second bowl.

6. 6

   Roll the rice balls into the egg mixture, then the breadcrumbs.

7. 7

   Use the remaining 2 tsp of oil in the non stick pan. Cook the rice balls over medium heat until crispy. 5-7 minutes total. Serve warm.