Ingredients
- 2 lbs. ground chicken
- 1 1/2 teaspoons minced garlic (2 - 3 cloves)
- 1/2 cup Italian flat leaf parsley minced, or more to taste
- 1/2 teaspoon dried oregano or 1 1/2 tsp. fresh
- 1/2 teaspoon dried basil or 1 1/2 tsp. fresh chopped basil
- 1/2 lemon juice only, about 2 Tbsp.
- 1/4 – 1/2 tsp. salt to taste
- 1/8 teaspoon black pepper or to taste
- 1/2 cup bread crumbs
- 1-2 Tbsp. olive oil
- 1/2 cup honey mustard barbecue sauce, and/or ketchup, for serving
- 6 small whole grain buns or rolls for serving (optional)
Directions
In a large bowl, thoroughly combine the chicken, garlic, parsley, oregano, basil and lemon juice. Season it with salt and pepper.Put the bread crumbs on a small shallow dish. Form the chicken mixture into about 15 small, thin patties, about 2 inches in diameter. Press the patties into the bread crumbs to coat each side and set them aside on a plate. (At this point you can refrigerate them for up to 24 hours or proceed with the recipe.)In a large nonstick skillet, heat the oil over medium heat. When the pan is nice and hot, cook the patties until they are browned on each side and cooked through, 8-10 minutes total. If the patties are cooking too fast on the outside, reduce the heat and partially cover the pan for a few minutes so the insides will cook, too. Serve them hot with honey mustard, barbecue sauce, ketchup, or your favorite condiments.ncG1vNJzZmivp6x7sa7SZ6arn1%2BbvLCwjqucnKGgmsBwucinoGabmJ6wrLHNZpmuqpeav7R7