Side Pannel
Herbed Chicken Patties
Ingredients List
- 1 lb Ground chicken breast
- 1/2 c Crumbled cornbread or soft
- -bread crumbs
- 1/2 c Chopped scallions
- 1/4 c Chopped fresh parrley
- 2 Cloves garlic; minced
- 1 ts Dried thyme
- 1/2 ts Hot-pepper sauce
- 1/2 ts Dried sage
- 1/2 ts Ground black pepper
- 1/4 ts Salt
- 1 ts Oil
- 2 c Frozen defatted Chicken
- -stock; thawed
Directions
In a medium bowl, combine the chicken, cornbread or bread crumbs,
scallions, parsley, garlic, thyme, hot-pepper sauce, sage, black pepper,
and salt. Mix well and form into 8 thick patties. Place on a plate; cover
and refrigerate for 30 minutes.
Coat a 10" no-stick skillet with no-stick spray and place over medium-high
heat. Add 1/2 teaspoon of the oil. When the oil is hot, add 4 of the
patties. Cook for 6 minutes, or until golden brown. Turn and cook for 6
minutes, or until the patties are golden brown and no longer pink in the
center. Check by inserting the tip of a sharp knife into 1 patty. Transfer
to a plate. Cook the remaining 4 patties in the remaining 1/2 teaspoon oil.
Transfer to a plate.
Add the stock to the skillet, scraping to loosen any browned bits from the
bottom. Bring to a boil over high heat. Cook for 5 minutes, or until the
stock is reduced by half. Spoon over the patties.
Makes 8
To freeze, place the cooled cooked patties on a troy. Put in the freezer
for several hours, or until solid. Transfer to a freezer-quality Plastic
bag or container. Pack the sauce in a separate freezer quality plastic
container.
To use, thaw both overnight in the refrigerator. Reheat the patties in a
covered 10" no-stick skillet over medium heat, turning once, for 5 minutes,
or until hot. Reheat the sauce in a covered medium saucepan, stirring
frequently, for 5 minutes, or until bubbling.
NOTES : This Southern-style entree is embarrassingly easy to prepare. The
patties can be made in quantity to freeze. Cornbread adds an authentic
note (and is a good use for leftovers), but you can also use soft bread
crumbs to bind the patties.
scallions, parsley, garlic, thyme, hot-pepper sauce, sage, black pepper,
and salt. Mix well and form into 8 thick patties. Place on a plate; cover
and refrigerate for 30 minutes.
Coat a 10" no-stick skillet with no-stick spray and place over medium-high
heat. Add 1/2 teaspoon of the oil. When the oil is hot, add 4 of the
patties. Cook for 6 minutes, or until golden brown. Turn and cook for 6
minutes, or until the patties are golden brown and no longer pink in the
center. Check by inserting the tip of a sharp knife into 1 patty. Transfer
to a plate. Cook the remaining 4 patties in the remaining 1/2 teaspoon oil.
Transfer to a plate.
Add the stock to the skillet, scraping to loosen any browned bits from the
bottom. Bring to a boil over high heat. Cook for 5 minutes, or until the
stock is reduced by half. Spoon over the patties.
Makes 8
To freeze, place the cooled cooked patties on a troy. Put in the freezer
for several hours, or until solid. Transfer to a freezer-quality Plastic
bag or container. Pack the sauce in a separate freezer quality plastic
container.
To use, thaw both overnight in the refrigerator. Reheat the patties in a
covered 10" no-stick skillet over medium heat, turning once, for 5 minutes,
or until hot. Reheat the sauce in a covered medium saucepan, stirring
frequently, for 5 minutes, or until bubbling.
NOTES : This Southern-style entree is embarrassingly easy to prepare. The
patties can be made in quantity to freeze. Cornbread adds an authentic
note (and is a good use for leftovers), but you can also use soft bread
crumbs to bind the patties.
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