CHICKEN PARMESAN BURGERS ~ SIMPLY DELICIOUS SUNDAY

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.

Modifications:
-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.

Here’s what you’ll need:
Grate some onion into 1 pound of ground chicken.
Chop some fresh basil.   

Pour some bread crumbs into the mixture.
Pour some marinara sauce in a pan and let it heat up a bit.

Add the Parmesan cheese and a little bit of the sauce to the chicken and then mixed it up.

Score the chicken into 4 parts and form them into patties.
Slice up some French bread and throw it into a 375 degree oven to toast.
Cook the burgers in a wrought iron skillet with some olive oil.
Once cooked, put some mozzarella cheese on them to melt.
Once the cheese melts, put the burgers on the French bread with some of the marinara sauce and a couple of basil leaves.
Here’s what you’ll end up with:
Enjoy!

4 Comments

XingyMingy

I don’t think I’ve ever made chicken burgers before (only beef :O) but I’m very tempted to now 🙂 Yum yum, love the herbs and the use of French bread!

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