Chicken-Sesame Balls
Source: The Rodale Cookbook by Nancy Albright
Yield: Approximately 24 balls
1 cup finely chopped cooked chicken OR turkey breast
1 tablespoon finely minced onion
1 tablespoon minced parsley
1/2 teaspoon curry powder*
1/2 teaspoon prepared mustard (optional)
1/4 teaspoon paprika
3 tablespoons mayonnaise
- - - - -
1/3 cup toasted sesame seeds
* Start a bit light on the curry powder; add more if required.
In a small bowl, combine chicken, minced onion, minced parsley, curry powder, mustard, and paprika. Mix ingredients together. Add mayonnaise, one tablespoon at time, mixing until thoroughly blended. Taste and correct seasoning. Form into balls, using 1 tsp of mixture for each (about grape-size). Cover and refrigerate until thoroughly chilled.
Meanwhile, toast sesame seeds in a 325F oven or in a hot, dry skillet until lightly browned.
Remove chicken balls from refrigerator roll them in toasted sesame seeds and place on a serving dish. Cover and refrigerate until ready to serve. Garnish with fresh parsley sprigs.
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