Veggie Chicken Cheese Poppers With Berry Sauce Recipes

VEGGIE CHICKEN CHEESE POPPERS WITH BERRY SAUCE

Veggie Chicken Cheese Poppers With Berry Sauce image

These are delicious little treats similar to jalapeno poppers that are easy to whip up. Made healthier by adding vegetables and baking them. Directions for (alternatively) frying them are listed also. You can omit the hot sauce to make these mild if you like.

Provided by 2Bleu

Categories Whole Turkey

Time 45m

Yield 24 appetizers

Number Of Ingredients 13

Ingredients

8 ounces reduced-fat cream cheese, softened and cut up into cubes
4 ounces reduced-fat cheddar cheese, shredded
1 red bell pepper, chopped fine
1 carrot, peeled and chopped fine
1/2 cup kernel corn, drained well if canned (thawed if frozen)
1 green onion, chopped fine
2 tablespoons hot sauce (we use Texas Pete)
1 large boneless skinless chicken breast, cooked and shredded fine
kosher salt, to taste
black pepper, to taste
panko breadcrumbs, to coat (bread crumbs)
1/2 cup jam (blueberry or your choice)
2 tablespoons berry juice (cherry or your choice)

Steps:

In a large bowl, mix cheeses thoroughly. Add remaining ingredients except Panko. Chill for 10 minutes or so if necessary to form balls easier.
TO BAKE: Heat oven to 425F degrees. Using the palms of your hands, roll the mixture into 1 1/2" sized balls (keep them bite-sized). Roll each ball into the panko to coat evenly.
Place each ball on a greased baking sheet (or use parchment or a silpat). Bake for 15-20 minutes. Allow to cool for 5 minutes then transfer to a serving platter in a single layer. Serve with sauce.
TO FRY: Place 1 cup flour, 3 eggs, and 1 1/2 cup Panko into 3 separate bowls. Roll each ball in the flour, then the egg and then the Panko. Set aside in a single layer (baking sheet works great).
Heat a deep fryer (or large pot) filled with 2-3" of vegetable oil to 350°F Fry the poppers in batches (do not crowd them). Cook for 1-2 minutes per batch. Drain on paper towels. Serve with sauce.
BERRY SAUCE: Heat jam and juice in a small saucepan. Simmer down to desired consistency (that of a dipping sauce). Serve sauce warm.

Nutrition Facts : Calories 64.9, Fat 2.5, SaturatedFat 1.4, Cholesterol 10.9, Sodium 136.5, Carbohydrate 7.4, Fiber 0.4, Sugar 4.4, Protein 3.4

CHEESY CHICKEN AND VEGETABLES

Cheesy Chicken and Vegetables image

From Betty's Soul Food Collection... Bravissimo! Italian-inspired flavors blend with fresh chicken breast and lots of cheese for a one-skillet dinner that's just plain great.

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 6

Ingredients

1 tablespoon vegetable oil
1 lb uncooked chicken breast tenders (not breaded)
1/2 teaspoon pepper
2 bags (12 oz) frozen broccoli & cheese sauce
2 teaspoons dried basil leaves
1/4 cup grated Parmesan cheese

Steps:

In 12-inch nonstick skillet or 4-quart Dutch oven, heat oil over medium-high heat. Add chicken; sprinkle with pepper. Cook 4 to 5 minutes, turning occasionally, until brown.
Stir in frozen vegetables with sauce chips. Reduce heat to medium-low. Cook 10 minutes, stirring frequently, until chicken is no longer pink in center, sauce chips have melted and vegetables are tender.
Stir in basil and Parmesan cheese. Cook 2 to 3 minutes longer, stirring occasionally, until thoroughly heated.

Nutrition Facts : Calories 240, Carbohydrate 12 g, Cholesterol 65 mg, Fat 1, Fiber 3 g, Protein 30 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 850 mg, Sugar 7 g, TransFat 0 g

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