Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Oat | 1/2 cup dry (40g) | 154 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 cup cornmeal
- ½ cup oatmeal
- 1 ½ cups chicken stock (look up directions for preparation)
- 1 cup boiled chicken, cut up into small pieces
- ¼ cup thinly chopped baby cabbage
- ½ teaspoon ground thyme
- Salt
- Ground black pepper
- Vegetable oil or butter for frying
- =
Directions
Use a pot and combine the cornmeal, oatmeal and chicken stock. Cook these things in boiling water for approximately 30 minutes. Add in the chicken, baby cabbage, thyme, salt, and pepper to taste, stir all this well. This mixture should be quite thick.
Grease a bread pan and pour in the cornmeal combination. Smooth the top with a spatula, then, cover it with a plastic wrap, and put it in the refrigerator overnight.
Cut the chicken scrapple into slices. Over a frying pan or skillet, heat up the oil or butter over medium heat. Next, add in the scrapple, and fry slices on both sides until scrapples are golden brown.