Toasty Persian Chicken Balls

This is a great, small enough for the calorie-counter and hearty enough for the hungry bears. Ilike to keep a supply at the ready in the freezer. Unexpected company always marvels as how I whip them up so fast.

1 cup cooked chicken boned

1 teaspoons chopped parsley

2 teaspoon oat bran

2 teaspoons minced onion

1 tablspoon curry powder prepared mustard

1 egg, slightly beaten

2 teaspoons sesame seeds

In a chopping bowl or food processor. Chop the chicken fine. Add the parsley, oat bran, onion, and curry powder, and process to blend the ingredients.

Add only enough musytard to make a moist paste. Shape into small balls, the size of a hickory nut, roll in the egg and then in the sesame seeds. Freeze or refregeratior for 1 hour or longer. Toast in a 450 (fahrenheit degrees) oven for 10 to 15 minutes.

Yield: Approximately 36 toasties.

Each toasty provides: 10 cal, 1 g pro, hardly a trace of fat, 2 mg chol, 8 mg sodium.

Exotic Flavored Pineapple Chicken

We call this “chicken that went to college.” It's so easy toi put together for an impromptu meal for hungry teenagers, and its gets its marvelous, exotic flavor from incongrous ingredients that can be found in practically every pantry.

6 chicken legs (thighs and drumsticks) or 2 fryers, disjointed

1 cup ketchup (perferably homemade, see Index)

1 can (20 ouncess) crushed pineapple, drained

2 cloves garlic, minced

½ teaspoon ground ginger

½ reaspoon dry mustard

1 teaspoon herbal sesoning

1 cup freshly brewed decaffeinated coffee

Place the chicken in a baking dish or roasting pan. Set aside. Combine all the remaining ingredients in a bowl. Pour this mixturte over then chicken.

At this pint you can cover the pan and allow it to marinate overnight in the refregerator, or you can place the pan in a 350 (fahreheit degrees) oven and bake for about an hour or until tender, basting frequently ith the delicious sauce.

Yield: 6 servings

Each serving provides: 230 cal, 28 g pro, 2 sat fat, 4 g unsat fat, 75 mg chol, 75 mg sodium

Chicken with Prunes

Prunes, the wrinkled plums that have won a reputation as a “morning regular,” contribute fiber, lots of immunity-building vitamins A, and a regulargold mine of magnesium, iron, and potassium.

1 3 ½ – to pound chicken, whole or cut up

2 tablespoons cumin

1 teaspoons Hungarian paprika

1 clove garlic, minced

½ teaspoon freshly ground pepper

1 cup seedless prunes

2 cups water

1 onion, sliced

Wiped the chicken dry paper towels and place in heavy casserole or roasting pan. Sprinkle with the cumin, paprika, garlic, and pepper. Allow to sit for 20 minutes so the spices can penetrate. Meanwhile, soak the prunes in the water.

Preheat the oven the 350 (fahrenheit degrees)

Arrange onion slices over and around the chicken. Add the prunes with the soak water. Cover and cok for 1 hour until the meat is tender and the juices run clear.

Yield: 4 servings

Each serving provides: 235 cal, 28 g pro, 1 g sat fat, 2.3 g unsat fat, 70 mg chol, 57 mg sodium.