Monday, July 29, 2013

Chicken Parmesan Burgers

The Brave Astronaut is usually in charge of getting dinner on the table - primarily because I'm home first.  Sometimes I am not sure what to make - and I think LBA would survive happily on Taco Night and Pizza, if we let him.  SoBA would eat his weight in Pasta and Peas.  With the return to school not so far off (and the evenings when we might run off to the pool for an evening swim), it's time to revive the menu for some new family dinners.

Here's a recipe I found that might please everyone in the Brave Astronaut Clan.  I will point out here that Mrs. BA does make a really good Chicken Parmesan.

Chicken Parmesan Burgers
Bon Appétit | March 2010
Yield: Makes 4 servings
Active Time: 35 minutes
Total Time: 35 minutes

  • 10 1/2-inch-thick slices French bread (4 inches in diameter); 8 slices toasted, 2 slices (crust removed) diced 
  • 1/2 cup finely grated Parmesan cheese 
  • 4 tablespoons minced fresh basil, divided, plus 12 large basil leaves 
  • 3/4 cup purchased refrigerated marinara sauce 
  • 12 ounces ground chicken (white meat) 
  • 2 tablespoons extra-virgin olive oil, divided 
  • 1 tablespoon grated onion 
  • 1/4 teaspoon salt 
  • 4 ounces whole-milk mozzarella cheese, thinly sliced 
  • 4 large radicchio leaves

Blend diced bread and Parmesan in processor to fine crumbs. Transfer to pie dish; mix in 2 tablespoons minced basil.

Mix marinara and 2 tablespoons basil in small saucepan. Transfer 1 1/2 tablespoons sauce to large bowl. Add chicken, 1/2 tablespoon oil, onion, and 1/4 teaspoon salt. Sprinkle with pepper; blend. Shape into four 1/2-inch-thick patties; coat with crumbs. Heat sauce over low heat.

Heat 1 1/2 tablespoons oil in large nonstick skillet over medium heat. Cook patties until bottoms are crusty, 4 minutes. Turn patties over; top with cheese. Cook 3 minutes. Cover; cook until cooked through and cheese is melted, about 1 minute.

Assemble burgers with bread, radicchio, basil leaves, and warm marinara.

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