Chicken, Cheddar, and Brown Rice Dog Treats
Our poor dog had to have surgery to remove a ripped toenail right when we started our spring break trip. Thankfully we were cruising around in our motor home so we were able to keep her comfortable while healing. Now that we’re home and the bandages are removed, she isn’t able to do much right now and has to wear a cone to prevent her from damaging the wound. Since she looks so sad and pitiful, I decided to cheer her up like I would my kids with homemade treats! I had a small little chicken breast leftover from a bigger package, along with some leftover brown rice, and a bit of cheddar cheese in the refrigerator. I decided to throw everything together along with some egg and flour to make some dog treats for Grace. She absolutely LOVES these treats and is constantly hoping to get another one every time I open the refrigerator. Looks like this recipe is a keeper.
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
Cook the chicken breast in boiling water for a 4-5 minutes, or until cooked through. Cut into pieces and set aside to cool.
Combine the leftover cooked brown rice, cheddar cheese, and cooled chicken in a food processor; pulse until finely minced.
Place the flour in a large bowl and add the chicken broth and whisked egg; mix until nearly combined. Add the chicken mixture and mix until well combined; adding a bit more broth if needed.
Dust the counter with flour and roll out the dough to approximately 1/4″ thickness and use a small dog bone cutter to cut out treats.
Place on the prepared baking sheet an inch apart. Place into the oven and bake for 25-30 minutes, or until golden brown and crisp.
Allow to cool on rack completely before storing them in an airtight container in the refrigerator for 1-2 weeks.
Happy girl!
Prep time 10 mins
Cook time 30 mins
Total time 40 mins
Author: Pam - For the Love of Cooking Recipe type: Dog Treats
Ingredients
- 1 small chicken breast, boiled & cut into bits
- ½ cup cooked brown rice, cooled
- ⅓ cup cheddar cheese, shredded
- 2½ cups flour
- ½ cup chicken broth, more if needed
- 1 egg, beaten
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- Cook the chicken breast in boiling water for a 4-5 minutes, or until cooked through. Cut into pieces and set aside to cool.
- Combine the leftover cooked brown rice, cheddar cheese, and cooled chicken in a food processor; pulse until finely minced.
- Place the flour in a large bowl and add the chicken broth and whisked egg; mix until nearly combined.
- Add the chicken mixture and mix until well combined; adding a bit more broth if needed.
- Dust the counter with flour and roll out the dough to approximately ¼″ thickness and use a small dog bone cutter to cut out treats.
- Place on the prepared baking sheet an inch apart. Place into the oven and bake for 25-30 minutes, or until golden brown and crisp.
- Allow to cool on rack completely before storing them in an airtight container in the refrigerator for 1-2 weeks.
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