| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy, Vegetables |
|
Breast, Chicken, Ground |
12 |
Servings |
INGREDIENTS
|
|
Meatball Mixture |
| 3/4 |
lb |
Ground chicken breast |
|
|
Skinless, cooked |
| 1/4 |
c |
Bread crumbs |
| 1 |
|
Egg white, whipped |
| 1/4 |
c |
Skim milk |
| 1/2 |
c |
Onions, chopped |
| 1/2 |
c |
Bell peppers, chopped |
| 1 |
t |
Salt |
| 1/2 |
t |
Black pepper |
| 1/4 |
t |
Dry mustard |
| 1/2 |
t |
Olive oil |
|
|
Sauce Mixture |
| 10 3/4 |
oz |
Low-fat cream of mushroom |
|
|
Soup |
| 3/4 |
c |
Skim milk |
| 2 |
c |
Frozen mixed vegetables |
|
|
Thawed |
INSTRUCTIONS
To prepare meatball mixture, combine chicken, bread crumbs, egg white,
1/4 c skim milk, onions, bell peppers, salt, black pepper, and dry
mustard. Form into 12 balls. In a skillet, heat oil over medium heat.
Add meatballs and brown on all sides. Place balls around edge of
skillet. To prepare sauce mixture, combine cream of mushroom soup,
remaining milk, and mixed vegetables. Pour into center of skillet.
Simmer for 12 minutes and serve. Posted to EAT-L Digest - 19 Jun 96
Date: Thu, 20 Jun 1996 09:06:10 -0500 From: "Anita A. Matejka"
<matejka@BGA.COM> Recipe By : 365 Ways To Cook Hamburger
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