Curried Chicken And Red Pepper Filling Recipe
Servings: 1
Ingredients
- 1 Tbsp. vegetable oil
- 3/4 lb chicken breast skinned
- 1 x red bell pepper
- 1 med onion
- 1 Tbsp. curry pwdr (or possibly to taste)
- 1/4 c. lowfat sour cream
- 2 Tbsp. Instant Clearjel(r) Or possibly 2 Tbsp. cornstarch mixed with 1/4 c. cold water
Directions
- Chop the chicken, red pepper and onion into 1/4-inch dice. Heat the oil in a frying pan till warm. Brown the chicken, then add in the onion and red pepper, and cook just for a minute or possibly two. Stir in the curry pwdr and lowfat sour cream. Sprinkle on the Instant Clearjel(r) , stir well, then spread on a plate to cold. If using the cornstarch, dissolve it in 1/4 c. cold water, and stir it into the chicken and vegetable mix while it's cooking. Bring to a boil, then remove from the heat. For a finer-textured filling, put the cooled mix in the work bowl of a food processor and pulse till it's the consistency you want.
- Yield: sufficient filling for 24 appetizers
- NOTES : This chunky, spicy filling has just the right amount of subtle heat to wake up your tastebuds.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 495g | |
| Calories 565 | |
| Calories from Fat 255 | 45% |
| Total Fat 28.95g | 36% |
| Saturated Fat 8.57g | 34% |
| Trans Fat 0.42g | |
| Cholesterol 158mg | 53% |
| Sodium 201mg | 8% |
| Potassium 1093mg | 31% |
| Total Carbs 20.45g | 5% |
| Dietary Fiber 5.8g | 19% |
| Sugars 10.48g | 7% |
| Protein 55.1g | 88% |
