Herbed Chicken Patties
1 pound of ground chicken breast
1/2 cup of crumbled cornbread, or soft bread crumbs
1/2 cup of chopped scallions
1/4 cup of chopped fresh parsley
2 cloves of garlic, minced
1 teaspoon of dried thyme
1/2 teaspoon of hot-pepper sauce
1/2 teaspoon of dried sage
1/2 teaspoon of ground black pepper
1/4 teaspoon of salt
1 teaspoon of oil
2 cups of chicken stock
In 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-inch non-stick skillet with non-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. Transfer to a plate. Repeat with the remaining 4 patties. 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. Serves 8.
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