Fried Chicken Balls

One 8 oz container Light Philadelphia Brand pasteurized process cream cheese product
Two 10 oz pkg frozen chopped spinach, thawed, drained
1 cup finely chopped chicken
1 tbs finely chopped gingerroot
3/4 tsp salt
1/4 to 1/2 tsp ground nutmeg
1/8 tsp pepper
2 egg whites, slightly beaten
Dry bread crumbs

Combine process cream cheese product, spinach, chicken and seasonings, mixing until well blended. Shape mixture into 1-1/2 inch balls; dip in egg whites. Coat with crumbs. Fry in deep hot oil, 375F for 4 to 5 minutes or until golden brown, turning once. Drain on paper towels. Serve warm.

Approximately 3 dozen

Substitute 3 qt fresh spinach, trimmed, cooked for frozen spinach.

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Appetizers, Dips

Cajun Country -- New Iberia, Louisiana