KitchenAid 11 CUP Tarragon Chicken Patties, Cup cooked rice Cup plain dry bread crumbs, Set aside

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TARRAGON CHICKEN PATTIES

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1/3 cup skim or low-fat milk

1tablespoon all-purpose flour

1/2 teaspoon dried tarragon

1/4 teaspoon salt

1/8 teaspoon black pepper

1teaspoon lemon juice

1/4 cup fat-free egg substitute or 1 egg, beaten

11/2 cups cubed cooked chicken or turkey breast meat

1rib celery, cut in 1-inch pieces

2green onions, cut in 1-inch pieces

1 cup cooked rice

1/4 cup plain dry bread crumbs

2teaspoons vegetable oil

Lemon juice, if desired

In small saucepan, combine milk, flour, tarragon, salt, and pepper. Cook and stir over medium heat until thickened and bubbly. Remove from heat. Add lemon juice. Stir to mix. Add small amount of hot mixture to egg substitute. Pour all of egg mixture into hot mixture. Cook and stir for 1 minute.

Set aside.

Position multipurpose blade in work bowl. Add chicken, celery, and green onions. Pulse 2 to

3 times, about 2 to 3 seconds each time, until chopped. Add hot mixture and rice. Pulse 3 to 4 times, about 2 to 3 seconds each time, until mixed. Shape into 6 patties, 1/2-inch thick. Coat both sides with bread crumbs.

Heat oil in large skillet over medium-high heat, until oil sizzles. Add patties. Cook for 5 to

6 minutes per side until thoroughly cooked, turning once. Drizzle with lemon juice, if desired.

Yield: 6 servings.

Per serving: About 155 cal, 13 g pro, 15 g car, 4 g fat, 30 mg chol, 311 mg sod.

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