By Jenny, age 14
We have a new cookbook called Petit Appetit: Eat Drink and Be Merry, written by my mom’s friend Lisa Barnes. She makes lots of recipes using only organic natural products. I saw this recipe and knew I had to make these Chicken Apple Bites because it had all my favorite ingredients. I love chicken, apples and the special dipping sauce made from honey and mustard. Keep reading to see how I put it all together.
The first thing I did was peel the apple. I always try to keep the peel intact. Check it out. It worked for me this time.
Next I grated the apple using a grater that you would use if you were grating cheese. I think the grated apple looks like mozzarella cheese.
Once all the ingredients were measured I laid them out in front of me to make sure I had everything. The French call this mise en place. It means keeping everything in its place.
Now that all the ingredients are together it’s time to put everything in the food processor to be blended. I think you could easily use your hands and combine it just like you would if you were making meatballs.
When it was finished blending I used a melon-baller and scooped out individual chicken apple balls and laid them out onto a baking sheet covered with parchment paper. I rolled a few of them around in breadcrumbs mixed with a little “bam” to kick it up a notch.
Then it was time to pop them into the oven. They only take ten minutes to cook.
Check out these chicken apple bites. They look so good. They smell good too.
It was such a beautiful day I decided to take them outside and enjoy what was left of the sunshine.
Baked Chicken and Apple Bites
Recipe from Lisa Barnes, Petit Appetit: Eat Drink and Be Merry
Makes 20 bites
1 green apple, peeled, cored and grated.
1/2 pound ground organic free-range chicken (I used 1 pound of ground chicken because I like a lot of chicken)
3 green onions, minced (about 3 tablespoon)
1 tablespoon minced fresh parsley (we had some fresh thyme in our garden so we used a tablespoon of that too)
3/4 cup dry breadcrumbs
1/4 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon balsamic vinegar
1. Preheat oven to 400. Line baking sheet with parchment and set aside.
2. Squeeze out excess liquid from gated apple using a paper towel.
3. Put all ingredients into a food processor and pulse until blended.
4. Using a melon baller, spoon out a heaping tablespoonful of chicken mixture and roll into a ball using your hands.
5. Repeat until all mixture is used. Place chicken balls on prepared pan.
6. Bake for 10 minutes, until cooked through and brown on bottom
Honey Mustard Sauce
1/4 cup Dijon mustard
2 tablespoons honey
1. Combine mustard and honey in small bowl and whisk to smooth together.
Tip: Coat the inside of the measuring cup with cooking spray before measuring sticky ingredients such as honey and nut butters to minimize sticking, ease release, and help clean up.
Editor’s Note: To check out more of Jenny’s culinary creativity, please visit: http://www.chowbellakids.net/