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It's Not Easy Being Green ~ Chicken and Broccoli Poppers

"It's not easy being green" ~ Kermit the Frog










I have a little confession to make. I am not really a big fan of broccoli. Neither is my husband. Which is funny because we are definitely veggie lovers. Brussels Sprouts, cabbage, spinach, cauliflower, green beans - you name it, we love them all. So, maybe you could tell me why a person who is not crazy about broccoli cannot stop buying it! Just take a peek into my fridge at any given time and you are sure to find a gigantic bag of broccoli.  Taunting me.


Chicken and Broccoli Poppers
serves:2

1 8 oz. boneless chicken breast( uncooked ) chopped into 1 inch pieces
1 1/4 cups chopped broccoli, cooked until tender
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 cup grated cheese, optional
salt and pepper
about 1 cup panko breadcrumbs

Preheat oven to 425 F. In a food processor pulse the cooked broccoli. Remove and scoop into a medium size bowl. Pulse the chicken pieces just until coarsely ground. Add to the bowl with the broccoli. Add cheese, if using. Season with onion powder, garlic powder and salt and pepper. Roll into small balls the size of a rounded tablespoon. Put panko in a shallow dish. Roll the balls in the panko, flattening as you press. Bake on a lightly greased baking sheet, until golden brown and cooked thoroughly - 12 to 15 minutes. Serve with ranch dressing



Ranch Dressing:

1/2 cup buttermilk
1/2 cup low- fat sour cream or plain yogurt
2 scallions, finely chopped
1 tsp. finely chopped fresh dill
1/2 tsp. celery seeds
1/2 tsp. garlic powder
salt and pepper

Mix together all ingredients. Ranch dressing will keep for up to 5 days in the fridge.


Tags: Broccoli, Chicken, Kid-friendly, Appetizers

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