REQUIRES MEAT GRINDER.

Grind the chicken breast finely. Then grind the pear or apple after coring. Then grind the onion. If using dried herb(s), use a mortar and pestle to powder them. If using fresh herb(s), wash, pluck, and finely chop the leaves.

Mix the grindlings with the rest of the ingredients. Mix well. Then portion into 20 loosely-formed balls, about 2 tbsp ea.

Place a large nonstick skillet over medium heat. Add the balls, in batches, to the skillet, flattening each to a 2.5-inch patty with a spatula or your fingers as you add it to the skillet. Cook, turning once until well done and browned, about 3 minutes per side.

Remove to a plate. Serve warm.

Calories: 80 per two patties, which is one serving.