Chicken Patties on Buttered Toast
Ingredients :-
1½ pounds ground chicken breast
1 tablespoon smoked sweet Hungarian paprika, available on the spice aisle in small cans (a palmful)
1½ tablespoons grill seasoning, such as McCormick’s Montreal
¼ to ⅓ cup chopped fresh flat-leaf parsley(a couple of handfuls of leaves)
½ medium yellow onion
4 garlic cloves, finely chopped
2 tablespoons extra-virgin olive oil (EVOO) (twice around the bowl)
8 slices sandwich white or whole-wheat bread
2 to 3 tablespoons unsalted butter, softened
2 cups chopped baby spinach, watercress, or arugula (Boo would skip the greens)
Procedure :-
First of all heat a large nonstick skillet over medium-high heat.
Place the chicken in a bowl and add the smoked paprika, grill seasoning, and parsley. Using a hand-held grater or Microplane, grate the onion into the chicken (Boo liked onion juice and its flavor, but she did not like big pieces of onion). Add the garlic (Boo LOVED 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, like Boo did, 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. Toast the bread slices and spread liberally with softened butter. Delicious Chicken Patties are Ready to serve.
