CHICKEN PARMESAN BURGERS from Cooking Light
10 1/2 inch sliced French bread
1/2 cup finely grated Parmesan cheese
4 tablespoons minced fresh basil, plus 12 large basil leaves
3/4 cup marinara sauce
12 ounces ground chicken
2 tablespoons extra virgin olive oil
1 tablespoons grated onion
1/4 teaspoons salt
4 slices mozzarella cheese
Directions: Blend diced bread and parmesan cheese in food processor to fine crumbs. Place in pie plate and add 2 T basil.
Mix marinara and 2 T basil in small saucepan. Transfer 1 1/2 T sauce in a large bowl. Add chicken, 1/2 T oil, onion, and 1/4 t salt. Sprinkle with pepper; blend. Shape into 4 patties; coat with crumbs. Heat sauce over low heat.
Heat 1 1/2 T oil in large skillet over medium heat. Cook patties till bottoms are crusty, about 4 minutes. Turn patties over; add slice of mozzarella to each. Cook 3 minutes. Cover and cook 1 more minute or until cheese melts and patties are done.
Serve with basil and marinara sauce on toasted French bread.
-I was a little confused with this recipe. The ingredients didn’t say anything about diced bread and I really didn’t want to pull out a food processor so I just used Italian bread crumbs to use as a binding.