Rice Balls - cooking recipe

Ingredients

1/2 cup short grain brown rice or 1 cup leftover cooked rice
nonstick cooking spray
3 teaspoons olive oil
1/4 lb boneless skinless chicken cutlet
1 1/4 teaspoons salt
1/8 teaspoon black pepper
1/2 cup pureed sweet potato
1/4 cup shredded reduced-fat cheddar cheese
1/4 cup low-fat buttermilk
1 large egg, beaten
1/2 1/2 cup broccoli, puree or 1/2 cup butternut squash puree
1 1/2 cups whole wheat cracker crumbs or 1 1/2 cups whole wheat breadcrumbs

Preparation

If needed, cook the rice according to package directions.
Season the chicken with salt and pepper. Spray a nonstick pan with cooking spray, heat, then add 1 tsp olive oil. Cook the chicken until no longer pink, 4-5 minutes.
Cut the chicken into pieces, then place into a food processor. Add the sweet potato puree, cheddar cheese, buttermilk, and blend until smooth.
Transfer the mixture to a bowl, then add the rice. Roll into 1 inche balls and place them on a tray lined with waxed paper or aluminum foil.
Combine the egg with vegetable puree in a shallow bowl. Then put the breadcrumbs into a second bowl.
Roll the rice balls into the egg mixture, then the breadcrumbs.
Use the remaining 2 tsp of oil in the non stick pan. Cook the rice balls over medium heat until crispy. 5-7 minutes total. Serve warm.