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Homemade Chicken Dippers with Spicy Fruity Dipping Sauce

Thursday 16 June 2011
This is a dinner that my family never fail to devour without complaint and ask me to cook it quite often.  I manage to put it in the meal plan once a fortnight because, as well as being popular, it's fairly economical too.

2 boneless and skinless chicken breasts

1 onion, cut into quarters

2 slices of slightly stale bread made into breadcrumbs

1 tablespoon Dijon mustard

1 handful fresh flatleaf parsley

1/2 teaspoon salt

1 egg

Spicy Fruity Dipping Sauce
1/2 cup apricot jam

2 teaspoons white wine vinegar

2 tablespoons sweet chilli sauce

1 teaspoon Dijon mustard

1 tablespoon tomato sauce
Put the quartered onion, chicken breasts, slices of bread, Dijon mustard, salt, parsley and egg in a food processor and pulse a few times until minced but not pureed.  Don't be too over enthusiastic with your food processor.

Heat a frying pan and spray with a little cooking spray or grease with a little oil.  Put a spoonfuls of the mixture into the frying pan and flatten each spoonful to form small patties.  I can usually fit about 6 - 8 patties in my frying pan at once.

Cook the patties until underside has browned then turn and continue cooking until the patties are done.  This usually takes about 4 minutes each side.

Serve the patties with the dipping sauce, green salad or steamed greens and some homemade oven chips or baked potatoes.

To make the sauce:

Mix all the ingredients together thoroughly in a small bowl and serve as a dip for the patties.


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