Mini Chicken Patties with Spring Green Salad

• 1 lb. (450 g) ground chicken
• 2 egg whites
• 1 pkg. (120 g) Stove Top Lower Sodium Stuffing Mix for Chicken
• 2 cloves garlic, minced
• 6 cups loosely packed arugula
• 2-1/2 cups snow peas
• 4 small green onions, quartered
• 1/4 cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing

1. Heat oven to 400 degrees F.
2. Combine chicken, egg whites, Stove Top and garlic in large bowl.
3. Roll into 20 balls; flatten to 1/4-inch thickness.
4. Place patties on rimmed baking sheet sprayed with cooking spray.
5. Bake 20 min.
6. or until done (165 degrees F).
7. Mix arugula, snow peas, and onions in large bowl; divide evenly among four plates and top with chicken patties.
8. Drizzle with dressing before serving.

ground chicken, egg whites, lower, garlic, arugula, snow peas, green onions, italian dressing

Taken from www.kraftrecipes.com/recipes/mini-chicken-patties-spring-green-salad-172950.aspx (may not work)