Sunday, February 19, 2012

Chicken Parmesan Burgers

These didn't get great reviews on CL's website, but I liked them.

D doubled the recipe so we would have lunch leftovers. He said they were easy to make.

They had a good spice from the cayenne. They were moist (maybe a little mushy, but it was fine to me). My only complaint was I would have used more sauce. That is easily fixable. We had with baked fries.

Chicken Parmesan Burgers

Get out of your burger rut with these grilled ground chicken burgers. Serve on ciabatta rolls and top with marianara sauce and mozzarella.

YIELD: 2 servings (serving size: 1 burger)
TOTAL:30 Minutes
COURSE: Main Dishes, Sandwiches

2 (3-ounce) square ciabatta rolls (used whole wheat rolls because Kroger didn't have ciabatta)
1 garlic clove, halved
1/2 pound ground chicken
1/3 cup plus 2 tablespoons lower-sodium marinara sauce, divided
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh thyme
1/4 teaspoon crushed red pepper
1/8 teaspoon kosher salt
1/8 teaspoon black pepper
Cooking spray
1/4 cup shredded part-skim mozzarella cheese, divided
8 basil leaves

1. Preheat broiler.

2. Cut rolls in half. Place bread, cut side up, on a baking sheet. Broil for 3 minutes or until lightly browned. Remove bread from pan. Rub each slice with cut side of garlic. Set aside.

3. Preheat oven to 375°.

4. Combine chicken, 1/3 cup marinara, rosemary, thyme, red pepper, salt, and black pepper. Divide into 2 portions, shaping each into a 1/4-inch-thick patty. Heat an ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook for 3 minutes. Turn patties, and place pan in oven. Bake at 375° for 8 minutes. Top each patty with 2 tablespoons cheese; bake 1 minute.

5. Layer bottom half of each roll with 2 basil leaves, 1 patty, 1 tablespoon marinara, 2 basil leaves, and roll top.

Nutritional Information
Calories: 427; Fat: 14.4g; Saturated fat: 4.5g; Monounsaturated fat: 5.3g; Polyunsaturated fat: 2.3g; Protein: 28.9g; Carbohydrate: 55.4g; Fiber: 1.2g; Cholesterol: 83mg; Iron: 2.9mg; Sodium: 742mg; Calcium: 112mg

Cooking Light APRIL 2011

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