3 pounds ground raw chicken breast
2 shallots, peeled, minced
2 large ribs celery, washed, finely minced
2 eggs, lightly beaten
3 tablespoons Dijon mustard
1 tablespoon curry powder
1 jar (12 ounces) mango chutney, divided
2 tablespoons fresh lemon juice
1 teaspoon salt
1 teaspoon black pepper
2 cups dry stuffing mix such as Pepperidge Farm, crushed
1/2 cup almonds, coarsely ground, optional
Nonstick cooking spray
Hot water as needed
In a large bowl combine the chicken, shallots, celery, eggs, Dijon, curry powder, 8 tablespoons chutney, lemon juice, salt, pepper, stuffing and, if using, almonds. Mix together thoroughly, trying not to work the mixture too much. Refrigerate for 30 minutes.
When ready to cook, preheat the oven to 400 F. Lightly coat a sided baking sheet with nonstick spray. Place the remaining chutney in a food processor or blender and puree until smooth. Add a little hot water if the mixture seems too thick.
Using about a heaping teaspoon of the chicken mixture, roll into balls about 1 inch in diameter. Place the balls on the baking sheet. Bake about 12 minutes or until thoroughly cooked.
Remove from the oven and immediately brush with the chutney. Serve immediately or store and reheat just before serving.
Analysis per 3 Chicken Delights. 78 calories (34 percent from fat), 3 grams fat (1 gram sat. fat), 8 grams carbohydrates, 6 grams protein, 209 mg sodium, 33 mg cholesterol, 0 grams fiber.