2 cups shredded chicken
2 cups wheat flour
1 tsp olive oil
1/2 cup wheat germ
1 egg
approx 1 cup chicken broth
Put first 5 ingredients in mixer and mix on low, slowly adding broth until soft dough forms. Take out and knead by hand. Roll out and cut with cookie cutters. Place on ungreased cookie sheet and bake in preheated oven at 350 for 12-18 min. depending on thickness until golden brown. Store in fridge for 2 weeks or freeze up to 6 months.
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