Corn-and-Chicken Patties With Basil Sauce

Ingredients

• 8 ounces whole onion or 7 ounces chopped ready-cut onion (1 2/3 cups)
• 1 teaspoon canola oil
• 2 ears corn or 1 heaping cup corn kernels
• 8 ounces skinless, boneless chicken breasts
• ⅓ cup dry bread crumbs
• 1 tablespoon hot-sweet mustard
• ½ teaspoon ground cumin
• Black pepper to taste
• 6 tablespoons nonfat yogurt
• 2 tablespoons reduced-fat sour cream
• 8 to 10 large leaves basil (to yield 2 tablespoons chopped)

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    511 calories; 17 grams fat; 5 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 4 grams polyunsaturated fat; 55 grams carbohydrates; 6 grams dietary fiber; 18 grams sugars; 36 grams protein; 77 milligrams cholesterol; 357 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 servings

Preparation

1. Chop onion, if whole.
2. Heat large nonstick pan over very high heat. Add oil, and reduce heat to medium high.
3. Saute onion until it begins to brown. Do not wash out pan.
4. Scrape off kernels. Put corn and chicken into food processor; grind.
5. Add bread crumbs, mustard, cumin and pepper to food processor. Mix well. Stir onion into the mixture.
6. Shape 6 or 7 patties. Brown on both sides in the pan used for the onion, cooking for about 10 minutes.
7. Mix yogurt and sour cream.
8. Wash, dry and chop basil, and stir into the sour cream and yogurt. Serve with the patties.

20 minutes