1 lb. lean ground chicken
1/3 cup shredded organic zucchini
1/2 cup steel cut oats
1/4 cup fine whole wheat bread crumbs
1/4 cup diced organic red onion
1/3 cup diced, organic, roasted red pepper
1/4 cup cream of mushroom soup
1 large egg
salt and pepper to taste
Mix all ingredients in large bowl with wooden spoon. Create medium sized ball using spoon and hands. Brown the chicken balls on three or four sides on medium heat in a frying pan on medium heat, turning every couple of minutes, until browned on at least three sides. Place balls on a cookie sheet covered in aluminum foil and once all the balls are browned, place cookie sheet in a 375 Farenheit oven for ten minutes.
Serve in a basil pesto sauce with roasted garlic fettucini or with the pasta of your choice. Would work well with an alfredo sauce as well.
Could be over-powered by a tomato sauce as the chicken is rather light in flavor.