Chicken Patichki

* Exported from MasterCook *

Chicken Patichki

Recipe By : For Women First - August, 1991
Serving Size : 6 Preparation Time :0:00
Categories : Chicken Russian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds boneless skinless chicken breasts
1 small onion -- quartered
1 clove garlic
1 teaspoon salt
1/2 teaspoon black pepper
1 egg -- lightly beaten
1 tablespoon water
1 cup dried bread crumbs
vegetable oil for frying
2 celery stlaks -- coarsely chopped
2 medium carrots -- coarsely chopped
1 onion -- coarsely chopped

1. Cut chicken into 1 inch cubes; set aside in a medium sized bowl.
2. Puree onion and garlic in a food processor until fairly smooth. Remove and t
oss with chicken, salt and pepper. Cover and refrigerate at least 2 hours and u
p to 6 hours.
3. Using small bamboo skewers (about 4 inches long), tightly thread chicken ont
o skewers.
4. Whisk egg with water in a shallow dish. Put bread crumbs in another shallow
dish.
5. Dip chicken in egg mixture and then roll in bread crumbs; set aside on waxed
paper; repeat with remaining skewers.
6. Pour vegetable oil in a large deep skillet (oil should be about 1 inch deep)
and heat over medium-high until it reaches 375 degrees on a deep fry thermomet
er.
7. Add a few chicken skewers at a time and cook just until outside is deep gold
en brown about 45 seconds per side. (If chicken darkens too quickly the oil is
too hot). Chicken should not be cooked inside, it will still be pink.
8. Preheat oven to 375 degrees. Put celery, carrots and onion on the bottom of
a medium sized shallow casserole dish. Prop chicken skewers up as best you can
against side of casserole, then cover dish.
9. Bake for 15 minutes, reduce oven to 350 degrees and continue to bake for 45
minutes.

Notes: Serve with rice pilaf and tossed green salad

Nutritional Information per skewer: 90 calories, 12 grams protein, 2.4 grams fa
t, .2 grams dietary fibre.




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