Rice Balls

• 1/2 cup short grain brown rice or 1 cup leftover cooked rice
• nonstick cooking spray
• 3 teaspoons olive oil
• 1/4 lb boneless skinless chicken cutlet
• 1 1/4 teaspoons salt
• 1/8 teaspoon black pepper
• 1/2 cup pureed sweet potato
• 1/4 cup shredded reduced-fat cheddar cheese
• 1/4 cup low-fat buttermilk
• 1 large egg, beaten
• 1/2 1/2 cup broccoli, puree or 1/2 cup butternut squash puree
• 1 1/2 cups whole wheat cracker crumbs or 1 1/2 cups whole wheat breadcrumbs

1. If needed, cook the rice according to package directions.
2. Season the chicken with salt and pepper. Spray a nonstick pan with cooking spray, heat, then add 1 tsp olive oil. Cook the chicken until no longer pink, 4-5 minutes.
3. Cut the chicken into pieces, then place into a food processor. Add the sweet potato puree, cheddar cheese, buttermilk, and blend until smooth.
4. Transfer the mixture to a bowl, then add the rice. Roll into 1 inche balls and place them on a tray lined with waxed paper or aluminum foil.
5. Combine the egg with vegetable puree in a shallow bowl. Then put the breadcrumbs into a second bowl.
6. Roll the rice balls into the egg mixture, then the breadcrumbs.
7. Use the remaining 2 tsp of oil in the non stick pan. Cook the rice balls over medium heat until crispy. 5-7 minutes total. Serve warm.

short grain brown rice, nonstick cooking spray, olive oil, chicken cutlet, salt, black pepper, pureed sweet potato, cheddar cheese, lowfat buttermilk, egg, broccoli, whole wheat cracker crumbs

Taken from www.food.com/recipe/rice-balls-259706 (may not work)