Try this Herbed Chicken Patties recipe, or contribute your own.
Suggest a better descriptionIn a medium bowl, combine the chicken, cornbread or bread crumbs, scallions, parsley, garlic, thyme, hot-pepper sauce, sage, black pepper, and salt. Mix well and form into 8 thick patties. Place on a plate; cover and refrigerate for 30 minutes. Coat a 10" no-stick skillet with no-stick spray and place over medium-high heat. Add 1/2 teaspoon of the oil. When the oil is hot, add 4 of the patties. Cook for 6 minutes, or until golden brown. Turn and cook for 6 minutes, or until the patties are golden brown and no longer pink in the center. Check by inserting the tip of a sharp knife into 1 patty. Transfer to a plate. Cook the remaining 4 patties in the remaining 1/2 teaspoon oil. Transfer to a plate. Add the stock to the skillet, scraping to loosen any browned bits from the bottom. Bring to a boil over high heat. Cook for 5 minutes, or until the stock is reduced by half. Spoon over the patties. Makes 8 To freeze, place the cooled cooked patties on a troy. Put in the freezer for several hours, or until solid. Transfer to a freezer-quality Plastic bag or container. Pack the sauce in a separate freezer quality plastic container. To use, thaw both overnight in the refrigerator. Reheat the patties in a covered 10" no-stick skillet over medium heat, turning once, for 5 minutes, or until hot. Reheat the sauce in a covered medium saucepan, stirring frequently, for 5 minutes, or until bubbling. NOTES : This Southern-style entree is embarrassingly easy to prepare. The patties can be made in quantity to freeze. Cornbread adds an authentic note (and is a good use for leftovers), but you can also use soft bread crumbs to bind the patties. Recipe by: Preventions Freezer Cookbook - For the Freezer Posted to EAT-LF Digest by SuzyWert@aol.com on Jun 8, 1999, converted by MM_Buster v2.0l.
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Serving Size: 1 Serving (58g) | ||
Recipe Makes: 8 servings | ||
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Calories: 86 | ||
Calories from Fat: 44 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.9g | 7 % | |
Saturated Fat 1.3g | 7 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 48.2mg | 15 % | |
Sodium 34mg | 1 % | |
Potassium 302.6mg | 8 % | |
Total Carbohydrate 0.6g | 0 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 0.5g | ||
Protein 9.9g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 86
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