NEW YORK CHICKEN
I got this recipe from an old boyfriend's mom. It's simple and delicious and makes a great dish for company. Serve over rice or pasta. I like to use spinach fettuccine because it adds color to the dish. But it's ALL good! Broccoli or asparagus makes a great accompanying veggie. If you are making this as a company dish, you can serve it 'Family Style' by placing your rice or pasta on a large dish or platter and putting the chicken and sauce over the top.
Provided by crankymezzo
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h5m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Heat the olive oil in a skillet over high heat. Cook the garlic in the hot oil until fragrant, 2 to 3 minutes. Season with the rosemary, salt, and pepper. Add the chicken to the skillet and cook until completely browned, about 5 minutes per side; transfer the chicken to a 9x13-inch baking dish, reserving the pan drippings.
- Stir the cream cheese, cream of mushroom soup, white wine, and the drippings from the skillet together in a bowl; pour over the chicken.
- Bake in the preheated oven until the chicken is cooked completely and no longer pink in the middle, 45 to 50 minutes.
Nutrition Facts : Calories 363.1 calories, Carbohydrate 5.8 g, Cholesterol 99.6 mg, Fat 22.8 g, Fiber 0.1 g, Protein 25.7 g, SaturatedFat 10.2 g, Sodium 481.4 mg, Sugar 1.2 g
CHICKEN BURGERS
Steps:
- Be sure to use ground white meat chicken. If you're buying your ground chicken from the grocery story, ring the bell and ask them if they've got what you're looking for or if they'll grind some chicken breast for you. You can also grind it yourself in a food processor. Remove all excess fat and cartilage from boneless, skinless chicken breast and tenders, cut into 1-inch cubes and pulse until coarsely chopped.
- Use fresh bread crumbs. It only takes a few extra minutes. Remove crusts from good bread or don't remove the crusts, tear into chunks and pulse in a mini chopper or food processor. Make a giant batch and freeze them so next time you can skip this step.
- Place chicken in a mixing bowl. Using a rubber spatula, fold in milk, 1/2 cup bread crumbs, onion, cayenne, salt and pepper. The mixture will be very wet which means it will be a tiny bit icky forming it into patties but forge ahead. Place remaining 1 1/2 cups bread crumbs on a dinner plate or cookie sheet. Divide chicken meat into 4 or 5 piles (you decide which portion size is best for you) and using your hands, shape into patties. Coat each patty with bread crumbs. Heat olive oil in a large non-stick skillet over medium heat and fry patties until golden and cooked through, about 5 minutes per side. Serve immediately.
Nutrition Facts : Calories 324 calorie, Fat 11 grams, SaturatedFat 3 grams, Cholesterol 79 milligrams, Sodium 707 milligrams, Carbohydrate 33 grams, Fiber 2 grams, Protein 23 grams, Sugar 4 grams
MIDDLE EASTERN CHICKEN BURGERS
These flavorful burgers get rave reviews and are remarkably easy to put together. Sauteed onion and yogurt keep the lean chicken patties super moist while a blend of pantry spices makes them taste extra special.
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat the olive oil in a skillet over medium heat, add the onion, cinnamon, coriander, pepper flakes, 1/2 teaspoon kosher salt and season with pepper. Cook until onions are tender, about 5 minutes. Stir in the garlic and parsley and cook until garlic is fragrant, about 1 more minute. Transfer to a large bowl and let cool slightly. Stir in the chicken and yogurt until the onion are evenly mixed. Season with 1 teaspoon kosher salt and some pepper. Shape into 4 1/2-inch thick patties.
- Cook in a nonstick skillet over medium heat until browned and cooked through, about 5 minutes on each side, or until an instant-read thermometer inserted into the sides of the burgers registers between 165 and 170 degrees F. Brush burgers with the pomegranate molasses and set aside to rest for 5 minutes. Serve on toasted buns with fixings.
Nutrition Facts : Calories 435 calorie, Fat 7 grams, SaturatedFat 1 grams, Carbohydrate 59 grams, Fiber 6 grams, Protein 32 grams
SMASHED CHICKEN BURGERS WITH CHEDDAR AND PARSLEY
These fresh, flavorful chicken burgers have a crunchy exterior, a tender interior and a healthy slathering of limey Dijon mayonnaise. They're paired with salad that's prepared using leftover burger ingredients, and a little avocado and lettuce. Serve the burgers between lightly toasted buns, as the recipe suggests, or skip the bread and enjoy them without for a lighter dinner.
Provided by Yasmin Fahr
Categories dinner, weekday, burgers, sandwiches, main course
Time 20m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a small serving bowl, combine the mayonnaise with 1 tablespoon mustard. Season to taste with salt and the juice of 1 lime wedge.
- In a medium bowl, thoroughly combine 1 cup parsley with the grated cheese, shallot, garlic, cumin and red-pepper flakes. Stir in 1 tablespoon of the Dijon mayonnaise, 1 teaspoon salt and 1/4 teaspoon pepper. Add the chicken and gently combine. Form into 4 large, round balls.
- Heat a 12-inch cast-iron or heavy skillet over medium-high until very hot, 1 1/2 to 2 minutes. Add the neutral oil or ghee, then add the chicken meatballs, spacing them out in the pan. Use a metal spatula or the back of a wooden spoon to press them until they form 1/2-inch thick patties. Cook without moving for 3 to 4 minutes, until a deep golden crust has formed on the bottom and they easily release from the pan. Flip the patties using a sturdy spatula and cook until cooked through with a nice crust on both sides, about 3 minutes more. If the patties need more time, you can cover the pan and cook for 1 to 2 more minutes, adjusting the heat as needed to avoid scorching. A minute or two before they're done, set 2 slices of Cheddar cheese on top of each patty to melt.
- While the burgers are cooking, in the bottom of a serving bowl, mix the 2 tablespoons lime juice with the remaining 1 teaspoon mustard; whisk in the olive oil until smooth and season with salt and pepper. Add the torn lettuce leaves, avocado, remaining parsley and cubed Cheddar, and toss to coat with the dressing.
- Place the burgers on the buns, slather with Dijon mayonnaise, and top with a little of the greens and avocado from the salad. Serve with the salad, plus the lime wedges and any remaining Dijon mayonnaise on the side.
SPICY CHICKEN BURGER RECIPE BY TASTY
Here's what you need: sour cream, Frank's Red Hot® Sauce, lime, lime, kosher salt, ground chicken, red bell pepper, Frank's RedHot® Sauce, garlic powder, onion powder, kosher salt, canola oil, pepper jack cheese, brioche burger buns, butter lettuce leaf, avocado, pickled chily
Provided by Tasty
Categories Lunch
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Make the Frank's® Red Hot lime crema: In a small bowl, whisk together the sour cream, Frank's® Red Hot Sauce, lime juice and zest, and salt. Set aside. Crema can be made up to a week in advance, stored in an airtight container in the refrigerator
- In a large bowl, combine the ground chicken, fresno chiles, Frank's RedHot® Sauce, salt, garlic powder, and onion powder and mix gently with your hands until just combined. Divide the mixture into 4 even portions, then shape into 4-inch (10 cm) patties using wet hands to make it easier to shape.
- Heat a 12-inch (30 cm) cast iron skillet over medium heat. When the skillet is hot, add the canola oil. When the oil starts to shimmer, add the chicken patties and cook until the bottom is golden brown and the bottom ⅓ of the patty looks cooked with a white hue, about 5 minutes. Flip the patties and add a slice of pepper Jack cheese. Reduce heat to low and continue to cook until the internal temperature of the center of the patties reaches 165°F (75°C), about 5 more minutes .
- Assemble the burgers: Spread Frank's® Red Hot lime crema on both sides of each bun. Place a lettuce on each bottom bun, then top with the patties, avocado, and pickled fresnos. Top with the top bun and serve immediately.
- Enjoy!
Nutrition Facts : Calories 758 calories, Carbohydrate 52 grams, Fat 43 grams, Fiber 5 grams, Protein 41 grams, Sugar 9 grams
NEW YORK CHICKEN BURGER
This is a recipe, for a chicken and bacon burger that I used to make in an American dinner, here in the UK
Provided by Jimbo_UK
Categories Chicken Breast
Time 11m
Yield 1 burger
Number Of Ingredients 6
Steps:
- Pound the chicken flat, to the size of the bun.
- Cook the chicken and the bacon (separatly).
- Toast the bun.
- Stack the chicken, bacon and cheeses on the bun and top with ketchup for kids or hot sauce for adults.
Nutrition Facts : Calories 709, Fat 30.7, SaturatedFat 14.3, Cholesterol 204.1, Sodium 1217.5, Carbohydrate 29.6, Fiber 1, Sugar 9.6, Protein 75
CHICKEN BURGERS WITH CHIVE SAUCE
Provided by Pierre Franey
Categories lunch, burgers, main course
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cut chicken into 1-inch cubes.
- Put cubes in a food processor or an electric blender and blend thoroughly. Scrape chicken into a mixing bowl and add 1/2 cup bread crumbs, 1/4 cup chicken broth, cream, cumin, onion, salt and pepper. Use fingers to blend well.
- Spoon remaining cup of bread crumbs onto a flat surface. Divide chicken mixture into four portions; shape each into a ball and roll ball in bread crumbs. Flatten each ball into a round patty about 3/4 inch thick.
- Heat oil in a nonstick skillet. Add patties and cook over medium-low heat about 5 minutes or until nicely browned on one side. Turn patties and cook about 5 minutes. Transfer to a warm platter.
- Heat 2 tablespoons butter in small saucepan and add remaining broth. Bring to boil, stirring with wire whisk, and cook until reduced by half. Gradually add remaining 2 tablespoons butter, stirring with whisk.
- Stir in chives and pour sauce over the burgers
Nutrition Facts : @context http, Calories 518, UnsaturatedFat 14 grams, Carbohydrate 31 grams, Fat 29 grams, Fiber 2 grams, Protein 32 grams, SaturatedFat 12 grams, Sodium 531 milligrams, Sugar 3 grams, TransFat 1 gram
SMASHED AVOCADO-CHICKEN BURGERS
These zippy chicken burgers are loaded with ginger, garlic, cilantro and scallions for fresh flavor and some textural crunch. The secret ingredient is a little mashed avocado that's added to the ground chicken before cooking, which keeps the burgers tender and light. A citrusy soy mayonnaise is used both inside the patties and slathered on top. (Fish sauce could be used in place of the soy. Decrease the amount and adjust to taste.) Kewpie is a Japanese mayonnaise made with rice wine vinegar and egg yolks rather than distilled vinegar and whole eggs, but you can just as easily use your preferred mayonnaise. Fresh jalapeños offer a satisfying crunch when biting into the burger, though pickled ones could be used for extra acidity.
Provided by Yasmin Fahr
Categories dinner, weeknight, sandwiches, main course
Time 25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a small serving bowl, combine the mayonnaise and soy sauce. Season with the juice of 1 lime wedge and salt as needed.
- In a medium mixing bowl, use a fork to mash and thoroughly combine the chopped cilantro, mashed avocado, scallions, garlic, ginger, red-pepper flakes, 1 teaspoon salt and 1 tablespoon of the soy-lime mayonnaise. Add the chicken and gently combine. Form into 4 large balls.
- Heat a large (12-inch) cast-iron or heavy skillet over medium heat until very hot, 1½ to 2 minutes. Add the neutral oil or ghee, then add the chicken meatballs, spacing them out in the pan. Use a metal spatula to press them until they form ½-inch-thick patties. Cook without moving for 3½ to 4 minutes, until a deep golden crust has formed and they easily release from the pan. Flip the patties using the spatula and cook until done with a nice crust on the other side, about 3 minutes more. If the patties need more time, cover the pan and cook for 1 to 2 more minutes, adjusting the heat as needed to avoid scorching.
- Squeeze a lime wedge over the patties and serve sandwiched between the buns topped with lettuce, a healthy slathering of the lime-mayonnaise, avocado slices, jalapeño slices if using, and cilantro sprigs, if desired. Serve with the remaining lime wedges and mayonnaise on the side.
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CHICKEN BURGER {WITH THE BEST SAUCE} - CHELSEA'S MESSY …
From chelseasmessyapron.com
Ratings 8Calories 1085 per servingCategory Dinner, Lunch, Main Course, Sandwich
- SAUCE: Combine all of the ingredients in a small bowl. Season to taste with salt and pepper. Whisk until smooth and set in the fridge for flavors to intensify.
- PREP CHICKEN: Halve the 2 chicken breasts horizontally to have 4 pieces. Pound the pieces to an even thickness. You can also cut down the pieces a bit to fit inside the bun, but remember the chicken does shrink down a bit as it's cooked. In a shallow wide bowl, add the flour, paprika, Italian seasoning, garlic powder, and onion powder. Add salt and pepper to taste; I add 1 teaspoon salt and 1/2 teaspoon pepper. Stir seasonings. Dredge all 4 chicken pieces in mixture and set aside to a plate.
- COOK CHICKEN: Heat 1 tablespoon oil in a skillet over high heat. Cook for 2 and 1/2 minutes until golden and browned, then flip. Cook until internal temperature reaches 160 degrees F; carryover heat will bring it to 165 degrees. Add cheese and let stand for about a minute or until melted. Alternatively grill chicken breasts: Preheat a grill or grill pan to medium-high heat (about 400 degrees F.) Generously oil the grill (I drench a rolled-up paper towel in vegetable oil and, holding it with tongs, rub it over the grill grates. Don't skip this step.) (For a grill pan: add 1 tablespoon oil to the pan) Place the dredged chicken on the grill. Grill for 8-10 minutes, flipping once in between halfway, or until chicken juices run clear and internal temperature is at 160 to 165 degrees F. (160 degrees will carryover heat to get to 165 degrees F). Tent chicken with foil and let stand for 5-10 minutes before slicing against the grain.
- GRILL BUNS: When you have about 1 minute left on the cooking time for the chicken, place the buttered buns on the grill (over indirect heat, alongside the edges of the grill). Alternatively, use a grill pan or dry skillet. Watch carefully-- they are toasted in about 30 seconds to a 1 minute.
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