Rachael Ray dedicated several pages in her 365: No Repeats cookbook to her beloved dog, Boo. Tonight I tried “Boo’s Smoky Chicken Patties.” With the exception of the first bowl of ingredients committing suicide (ie plunging to its shattery, glassy death when I turned away to get the can opener), this one was a success. The paprika makes it have a kick without being too spicy. I served these with carrot and celery sticks and some baked beans leftover from our camping trip this weekend. Yum!
- 1 1/2 lbs. ground chicken breast (I used turkey)
- 1 tbs. paprika
- 1 1/2 tbs. grill seasoning
- 1/4 to 1/2 cup chopped fresh flat-leaf parsley
- 1/2 medium yellow onion
- 4 garlic cloves, finely chopped
- 2 tbs. EVOO
- 8 slices sandwich white or whole-wheat bread
- 2-3 tbs. unsalted butter, softened
- 2 cups chopped baby spinach, watercress, or arugula
Heat a large nonstick skillet over medium-high heat.
Place the chicken in a bowl and add the paprika, grill seasoning, and parsley. Using a handheld grater, grate the onion into the chicken. Add the garlic and mix to combine. Make a mini patty, the size of a quarter, and cook it up, a minute on each side, to taste and check seasonings. If you want it really smoky, adjust the seasonings accordingly. Drizzle the chicken mixture with the EVOO and form 4 large, thin patties, then place them in the pan. Cook the patties for 5 minutes on each side. Toaste the bread slices and spread liberally with softened butter. Serve the patties on the buttered toast with some chopped dark greens. Makes 4 servings.