Chicken Pakoras with Creamy Coriander Chutney

• Creamy Coriander Chutney
• 1/2 cup plain nonfat Greek-style yogurt
• 1/2 cup Philadelphia Cream Cheese Spread (FS)
• 2 Tbsp. fresh lemon juice
• 1 cup fresh cilantro leaves
• 1/2 cup fresh mint leaves
• 1/2 tsp. ground cumin
• Pakoras
• 1 qt. cooked boneless skinless chicken breasts, finely chopped
• 2 cups Kraft Habanero Heat Shredded Cheese
• 1 cup red onions, finely chopped
• 1 cup fresh cilantro, finely chopped
• 1/2 cup dry bread crumbs
• 1/2 cup flour
• 1 tsp. Magic Baking Powder
• 1/2 tsp. ground cumin
• 2/3 cup water

1. Creamy Coriander Chutney: Puree ingredients in blender until smooth but still flecked with herbs.
2. Refrigerate until ready to serve, or up to 1 day ahead of time.
3. Pakoras: Combine chicken, cheese, onions and cilantro in large bowl.
4. Combine bread crumbs, flour, baking powder and cumin in separate bowl; add to chicken mixture along with the water.
5. Mix with hands just until combined.
6. Shape mixture into 48 balls (or into 24 balls for trial recipe), using 2 Tbsp.
7. (30 mL) for each ball.
8. Place on parchment paper-lined baking sheets; flatten slightly.
9. Spray balls lightly with cooking spray.
10. Bake in 400 degrees F (200 degrees C) standard oven 18 to 20 min., turning halfway, or until pakoras are crisp and lightly browned on both sides.
11. Serve with Creamy Coriander Chutney.

yogurt, philadelphia cream cheese, lemon juice, fresh cilantro, mint leaves, ground cumin, pakoras, chicken breasts, cheese, red onions, fresh cilantro, bread crumbs, flour, baking powder, ground cumin, water

Taken from www.kraftrecipes.com/recipes/chicken-pakoras-creamy-coriander-chutney-178370.aspx (may not work)