Side Pannel
Skinny Chicken Patties
Skinny Chicken Patties
- Recipe Submitted by Cornbread on 11/28/2014
Category: Yeast, Dinner Party, Breads, Chicken
Ingredients List
- 4 chicken breasts, boneless, skinless, cut into cubes
- 2 slices of Ezekiel, sprouted or multigrain bread
- 1 egg
- 1/2 onion, medium
- 1 garlic clove
- 1/3 tsp salt
- Ground black pepper to taste
Directions
Place bread in a bowl, add 2 cups of warm water and soak for 5 minutes.
Squeeze the water out of bread with your hands.
Cut chicken into cubes, place half of it in the food processor and ground*. Remove with a spatula in a bowl.
If your food processor allows you to grind all the ingredients together please do. Mine is not very big, that”™s why I have to do it in 2 batches.
Place remaining chicken along with bread, egg, onion, garlic, salt and pepper and grind. Add it to the bowl and combine well with the first batch of ground meat.
The ground chicken mixture should look like this.
In a small bowl pour some cold water. Dip your hands in a bowl, grab 1/3 of your palm of chicken mixture and roll it in a ball.
Flatten the ball with both hands to form a patty. Repeat steps until all of the chicken mixture is used. You should have 20-24 patties.
Preheat the skillet on medium heat and spray with cooking spray.
Place chicken patties tight in a skillet and cook until edges are cooked and the bottom starts to brown, about 5-10 mins depending on a stove and skillet.
Please note the second and third batch will take less time to cook as the skillet will be hotter.
Turn the patties over and cook on the other side for another 3-4 minutes.
Serve warm. Great for leftovers and freezing.
Store in a fridge for up to 3 days (won”™t happen, trust me:)) or in a freezer for up to 3 weeks (probably won”™t happen either) in an air tight container to avoid freeze burns
Squeeze the water out of bread with your hands.
Cut chicken into cubes, place half of it in the food processor and ground*. Remove with a spatula in a bowl.
If your food processor allows you to grind all the ingredients together please do. Mine is not very big, that”™s why I have to do it in 2 batches.
Place remaining chicken along with bread, egg, onion, garlic, salt and pepper and grind. Add it to the bowl and combine well with the first batch of ground meat.
The ground chicken mixture should look like this.
In a small bowl pour some cold water. Dip your hands in a bowl, grab 1/3 of your palm of chicken mixture and roll it in a ball.
Flatten the ball with both hands to form a patty. Repeat steps until all of the chicken mixture is used. You should have 20-24 patties.
Preheat the skillet on medium heat and spray with cooking spray.
Place chicken patties tight in a skillet and cook until edges are cooked and the bottom starts to brown, about 5-10 mins depending on a stove and skillet.
Please note the second and third batch will take less time to cook as the skillet will be hotter.
Turn the patties over and cook on the other side for another 3-4 minutes.
Serve warm. Great for leftovers and freezing.
Store in a fridge for up to 3 days (won”™t happen, trust me:)) or in a freezer for up to 3 weeks (probably won”™t happen either) in an air tight container to avoid freeze burns
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