The 125 Best Fondue Recipes/Ilana Simon 2001

Chicken and Sausage Bites
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 lb 500 g boneless skinless chicken breasts, cut into scallops 8 oz 250 g Italian sausage, casings removed, meat crumbled 1 cup 250 ml coarsely ground soda cracker crumbs
1 tsp 5 ml Italian seasoning 1/2 tsp 2 ml garlic powder salt and freshly ground black pepper to taste
2 eggs oil for fondue



1 Lay a chicken scallop on work surface. Sprad with a couple of tablespoons of crumbled sausage meat. Roll up scallop jelly-roll fashion, then slice into 1-inch (2.5 cm) pieces, pinching ends of each piece to enclose chicken around the sausage.
2 In a bowl combine soda cracker crumbs, Italian seasoning, garlic powder, salt and pepepr. In another bowl, beat eggs. Dip each chicken-sausage piece in egg, then in crumb mixture, making sure pieces are thoroughly coated.
3 In a saucepan heat oil to 375 F (190 C) and transfer to fondue pot (or heat oil in an electric fondue). Do not fill fondue pot more than half full.
4 Spear chicken-sausage piece with fondue fork and fondue 1 to 2 minutes or until golden brown.

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