My goal was to create some great football game food – light and flavorful AND ECONOMICAL – this is the result!
Lots of layers of flavor and the grated ‘vegetable’ breaks up the meat so it’s not too dense. I happened to have half a jar of Mario Batali pasta sauce in the fridge which made the perfect dipping sauce. Half a pound of chicken tenders made ten slider sized poppers! I created this dish for football food, but with a small salad it’s a great weeknight bariatric friendly supper!
- Assemble the ingredients. In addition to what you see here, I also used Parmesan cheese from the fridge. This is an economical dish as it uses 8 ounces of chicken tenders that were under $3. NOTE: IF YOU CANNOT FIND GOURMET GARDEN TUBE HERBS IN YOUR PRODUCT SECTION, JUST USE A TEASPOON OF ANY BRAND OF DRIED ITALIAN SEASONING.
2. I hand chopped the chicken tenders so those who do not have a food processor could see how to do this. I prefer chopping my own chicken – it’s less expensive than buying ‘Ground Chicken’ and I know there is not any junk, ‘strange parts’ or fillers in my blend. Cut into slices and chop with a big knife on a cutting board. Leave a little texture… it just takes 90 seconds and look how lean.
3. In a bowl the ingredients are: 8 ounces chopped chicken breast or tenders, 1 medium zucchini shredded on your metal box grater and squeezed dry in a paper towel, 2 garlic cloves minced, 2 heaping tablespoons grated Parmesan, 1 1/2 teaspoons Gourmet Garden Italian Herb paste, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 2 tablespoon chopped flat parsley. MIX WITH A FORK.
4. Portion by tablespoons into flattened rounds in a non stick skillet with 1 teaspoon olive oil heated to medium high, cook undisturbed for 90 seconds, flip and cook another 90 seconds. They should be golden. Remove to plate.
5. Sprinkle with parmesan and serve with warm marinara sauce for dipping. These are REALLY REALLY good.