Chompin’ Chicken Bites

• ½ pound ground chicken
• 2 cups all-purpose flour
• 1 cup cornmeal
• ¾ cup low-sodium chicken broth
• 3 tablespoons vegetable oil
• 1 egg
• 1 tablespoon finely chopped tarragon

Instructions:

Preheat oven to 375 degrees. In a non-stick skillet, cook chicken until done; crumble into small pieces and set aside to cool. In a medium bowl, combine flour and cornmeal. In a small bowl, combine chicken broth, vegetable oil, egg, and tarragon; beat until well combined.

Stir wet ingredients into dry ingredients to form a soft dough. Knead chicken into dough. Working with ½ of the dough at a time, press dough into a rectangle and roll out onto parchment paper to ¼-inch thickness. Using a pizza cutter, cut into 1-inch squares.

Move parchment to a baking sheet and bake 20 to 23 minutes or until firm and dry. Cool on baking sheet; break squares apart. Repeat with remaining dough.

Store in an airtight container in refrigerator up to 1 week or in freezer up to 3 months.

Yield: about 15½ dozen bites

Found at Free Pet Projects