• 1/2 cup cooked Free-Range Chicken
• 1 cup whole-grain bread crumbs
• 1 tbsp. vegetable oil
• 1 egg, beaten
• 1/2 tsp. brewer’s yeast, optional
Preheat oven to 350° F. In a medium-size bowl, mash the chicken with a fork into tiny pieces. Combine it with the remaining ingredients and mix well. Drop mixture by 1/4 teaspoonsful onto a greased cookie sheet. Bake for 8 minutes. Cool to room temperature and store in an airtight container in the refrigerator.
Yields 2 cups.
Recipe courtesy of CDKitchen.com.