Recipe - Meatball Kraut Skillet

1 Egg white; whipped
One fourth cup Skim milk
3 cup White bread crumbs
One half teaspoon Black pepper
1 pound Ground chicken breast,
skinless
One half tablespoon Olive oil
27 ounce Sauerkraut, canned; drained
One half cup Onions; chopped
Three fourths cup Longgrain rice; uncooked
1 One half cup Water
14 One half ounce Crushed tomatoes

In a mixing bowl, combine egg white, milk, bread crumbs, salt, and black
pepper. Add chicken and mix well. Shape into 12 meatballs. In a skillet,
heat oil over medium heat. Add meatballs and cook until no pink remains in
chicken. Remove meatballs from skillet. In same skillet, combine sauerkraut
and onions. Stir in rice and water. Add balls and crushed tomatoes. Bring
to a boil. Reduce heat and simmer, covered for 30 minutes or until rice is
done.
Posted to Digest eatlf.v096.n151

Date: Fri, 13 Sep 1996 09:26:27 0600

From: "Robin Goldberg Isaacs" isaacs@rmi.net