I stumbled across the Daley Plate on Instagram - the food is delicious, it's easy, it's not pretentious, it's just perfect. It's so interesting sometimes the ones that stick out, right? I am not a fan of turkey, so ground chicken is it for me. I use it in a lot of dishes now. Original
Recipe https://www.thedaleyplate.com/blog/rosemary-lemon-chicken-patties
Chicken Patties
Yield: 4
prep time: 10
cook time: 20
total time: 30
Ingredients
- 1lb ground chicken (white or dark, but darker meat will take slightly longer)
- 2 tablespoons sour cream
- 1 heaped teaspoon chopped fresh rosemary
- 2 teaspoons kosher salt
- 1 teaspoon cayenne pepper
- 2 large cloves, minced fine
- Zest of 1 medium sized lemon
- 2-3 slices lemon per chicken patty
- 2 tablespoons chopped chives
- 2 slices of prosciutto per person
- 1 cup cavatappi
- 1/2 cup peas per person
Instructions
- Using
the appropriate sized pot, bring some salted water to a boil for the
pasta. In a smaller pot, add your
peas, season, add 1/2 tsp butter and cook, at a simmer for 5 minutes or
until the desired tenderness.
- While the water
is heating up and the peas are starting to simmer, slip on a pair of
gloves, because raw ground chicken feels gross. Or not.
- In a medium sized
bowl, mix all the ingredients together - don't overmix.
- Heat some olive
oil in a skillet over medium high heat and divide chicken mixture into
four equal parts. Flatten gently to form patties, then sear for 5-8
minutes per side or until internal temperature reaches 160F.
- Remove patties
from the heat and add the slices of prosciutto and cook until crispy,
about 3 minutes while the chicken patties rest.
- Mix or don't mix your peas and pasta - top with a chicken patty and prosciutto - Enjoy!
All photographs copyright Janet S. Grey.
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