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½ kg chicken mince


2 cups breadcrumbs

3 eggs beaten

3 onions chopped finely

1 tablespoon chopped coriander leaves

Salt to taste

1 teaspoon pepper powder

½ teaspoon spice powder ( garam masala powder)

6 tablespoons oil



Heat 2 tablespoon oil in a pan and sauté the onions lightly. Add the chicken mince and a little salt and cook till the chicken is cooked. Remove from heat then mix the chicken with the breadcrumbs, chopped coriander leaves, beaten eggs, salt, pepper and spice powder. Mix well then form into small round patties. Heat the remaining oil in a flat pan and fry the patties on medium heat till golden brown on both sides

Ive never made chicken salad before this weekend.  I dont know why, maybe its because Im not a big fan of tons of mayonaisse.  I dont mind a little on my sandwich but potato salads that have a ton of it or tuna that is swimming in it, I dont know, it grosses me out.  This definitely has mayo in it but its cut by sour cream and its so much better than all mayo.  Trust me.  The chicken is roasted instead of poached and what a difference it makes.  Throw in some extra breasts and save the chicken for other recipes.  I did and its come in handy already. The recipe is by Ina Gartens and I made a couple of small changes.  Ill post what I did here and you can click on the link for the original recipe.


Chicken Salad

http://www.foodnetwork.com/recipes/chicken-salad-contessa-recipe/index.html

Ingredients:


2 split (1 whole) chicken breasts, bone in, skin on (1 1/2 pounds)
olive oil
Kosher salt and freshly ground black pepper
1/2 cup pecan halves (or walnuts)
2 stalks celery, diced
1/2 cup light mayonnaise
1/2 cup light sour cream
1 tablespoon dijon mustard
1 tablespoon chopped fresh parsley
¼ cup scallions or chives
1 cup green or red grapes, cut in half
Lettuce leaves, for serving

Directions:

Preheat the oven to 350 degrees F.

Place the chicken breasts, skin side up, on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside until cool.

When the chicken is cool, remove meat from the bones and discard the skin and bones. Shred the chicken with two fork or with your fingers.
Meanwhile, toast the pecans in a pan and set aside to cool.

For the dressing, mix together the mayonnaise, sour cream and mustard.  Add salt and pepper to taste . Fold in parsley and chives.

Place the shredded chicken in a bowl, add the pecans, walnuts and grapes. Pour the dressing over the chicken and toss well.  Serve on a bed of lettuce leaves.

Ingredients for Baked Greek Chicken with Cracked Wheat:

2 Tbs olive oil
1/2 medium onion, finely chopped
3 large cloves garlic, finely chopped
10 oz box chopped spinach, thawed
Salt and pepper, to taste
nutmeg, to taste
3 Tbs butter
1/2 c Josephs Grainery Cracked Wheat Breakfast Cereal
1/2 c breadcrumbs
1 tsp dried oregano
4 pieces skinless, boneless chicken breast
1/2 c crumbled feta cheese

Directions: Preheat your oven to 425°. Heat 1 tablespoon olive oil in a small skillet over medium heat. Add the onion and two-thirds of the garlic and cook until softened, 3 to 4 minutes. Transfer to a bowl to cool, then add the spinach and season with salt, pepper and nutmeg. Melt the butter in the same pan, turn off the heat and add the panko, oregano and remaining garlic; toss.

Drizzle a baking dish with the remaining 1 tablespoon olive oil. Split each chicken breast across and open like a book. Stuff with the spinach and feta, letting the stuffing overflow at the edges. Place the chicken pieces in the baking dish and top with the breadcrumbs. Bake until the juices run clear, about 20 minutes.

Enjoy! Come see more of my Recipes HERE