Chicken Sausage

In a bowl soak wheat bread with egg whites and nonfat yogurt to make panada.

In a robot coupe - pulse chicken meat to puree.

Add in panada, pepper and herbs, pulse to a smooth consistency. Add about 2 tbsp of crushed ice to keep temperature down. Fold in tomato and garlic.

Pipe into casing or Saran Wrap - tie and poach in 160F to 170F water to 160F internal temperature. Shock and unwrap for service. Grill to reheat and finish cooking. Serve with greens, tomato salad, roasted onions, potato salad or grilled vegetables.