THE BEST GROUND CHICKEN BURGERS
These ground chicken burgers are juicy, moist, and flavorful! No more dry chicken, and you can have these burgers on the table in half an hour.
Provided by Natasha Bull
Categories Sandwich
Time 25m
Number Of Ingredients 14
Steps:
- Make the burger sauce by mixing the sauce ingredients together (mayo, mustard, lemon juice, smoked paprika, and salt & pepper). Taste and adjust as needed.
- Oil and pre-heat your grill to medium-high heat.
- Chop the chives and oregano, and prepare your toppings.
- In a medium to large bowl, add the ground chicken, chives, oregano, minced garlic, lemon juice, breadcrumbs, mayo, and salt & pepper. Using your hands, gently mix everything together, taking care to not over handle the mixture.
- Form burger patties one by one and place them on a sheet of wax paper. You should be able to make six average-size burger patties or four larger ones. Using your thumb, create a depression in the center of each patty so they cook evenly.
- Cook the burger patties until internal temperature is at least 165F. Cooking time really depends on your grill and the thickness of the patties. Mine took 5 minutes on the first side and 4 minutes on the second side (gas BBQ).
- Once the burgers are cooked, you can toast the buns for about 30 seconds on each side if desired.
- Assemble burgers by spreading the sauce onto each bun and adding the burger patties and toppings.
Nutrition Facts : Carbohydrate 8 g, Protein 15 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 67 mg, Sodium 209 mg, Fiber 1 g, Sugar 1 g, Calories 184 kcal, ServingSize 1 serving
CHICKEN WITH CHIVE SAUCE
Browned chicken gets a pleasant flavor boost from a creamy white sauce featuring chives and mushrooms and makes a lovely presentation when served over white or wild rice. The recipe from field editor Becky Baird of Salt Lake City, Utah is easy to prepare, too.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, brown chicken in 2 tablespoons oil for 3-4 minutes on each side. Remove and keep warm. Saute mushrooms and chives in remaining oil for 2 minutes. Stir in the flour. Gradually whisk in the broth until blended. Stir in the cream, nutmeg, salt and pepper. Bring to a boil; cook and stir for 2-3 minutes or until thickened., Return chicken to the pan; turn to coat. Cover and simmer for 7-9 minutes or until a thermometer reads 170°. Serve with rice.
Nutrition Facts : Calories 323 calories, Fat 20g fat (7g saturated fat), Cholesterol 103mg cholesterol, Sodium 134mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 26g protein.
CHICKEN BURGERS WITH CHIVE SAUCE
Provided by Pierre Franey
Categories lunch, burgers, main course
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cut chicken into 1-inch cubes.
- Put cubes in a food processor or an electric blender and blend thoroughly. Scrape chicken into a mixing bowl and add 1/2 cup bread crumbs, 1/4 cup chicken broth, cream, cumin, onion, salt and pepper. Use fingers to blend well.
- Spoon remaining cup of bread crumbs onto a flat surface. Divide chicken mixture into four portions; shape each into a ball and roll ball in bread crumbs. Flatten each ball into a round patty about 3/4 inch thick.
- Heat oil in a nonstick skillet. Add patties and cook over medium-low heat about 5 minutes or until nicely browned on one side. Turn patties and cook about 5 minutes. Transfer to a warm platter.
- Heat 2 tablespoons butter in small saucepan and add remaining broth. Bring to boil, stirring with wire whisk, and cook until reduced by half. Gradually add remaining 2 tablespoons butter, stirring with whisk.
- Stir in chives and pour sauce over the burgers
Nutrition Facts : @context http, Calories 518, UnsaturatedFat 14 grams, Carbohydrate 31 grams, Fat 29 grams, Fiber 2 grams, Protein 32 grams, SaturatedFat 12 grams, Sodium 531 milligrams, Sugar 3 grams, TransFat 1 gram
SKILLET CHICKEN THIGHS WITH WHITE WINE-BUTTER SAUCE
The stovetop-to-oven cast-iron skillet technique in this recipe is our go-to for achieving crispy, juicy chicken thighs. If you're tight on time, the chicken is delicious without the butter sauce (simply plate the thighs straight out of the oven). But to truly impart restaurant-worthy flavor, try your hand at the classic white wine and butter sauce known as beurre blanc in French. The recipe makes a plentiful amount of sauce; nestle the chicken into some of it, then spoon more over every other component of your dinner.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F.
- Pat the chicken dry with paper towels. Sprinkle them on both sides with 1 1/2 teaspoons each salt and pepper.
- Heat a large oven-proof skillet (preferably cast iron) over medium-high heat. Add the chicken thighs to the skillet skin-side down and cook, moving them around once or twice to ensure even browning, until the skin is very golden brown, 11 to 12 minutes.
- Turn off the heat. Grasp a wad of paper towels with tongs and mop up excess fat in the bottom of the skillet-this will prevent the grease from spattering all over your oven; carefully discard the paper towel. Repeat several times until there's only a thin film of oil over the bottom of the skillet.
- Transfer the skillet to the oven and roast until the chicken is almost cooked through, 6 to 8 minutes. Flip the thighs so they are skin side up, then continue roasting until no longer pink near the bone, another 6 minutes. Remove the skillet from the oven and transfer the chicken thighs to a plate, skin side up. Wipe out the skillet and set aside.
- Meanwhile, start your sauce. Combine the vinegar, wine, shallots, lemon juice and bay leaves in a heavy 2-quart saucepan. Simmer over medium heat until the mixture is reduced to a wet paste, 8 to 10 minutes. Add the cream and continue to simmer until the mixture is reduced to about 2 tablespoons.
- Reduce the heat to low and remove the bay leaves. Add a few chunks of the butter and whisk constantly until melted, then add a few more chunks and whisk again until melted. Continue adding and whisking the butter, which should melt into a creamy emulsion, until all the butter is incorporated, about 4 minutes. Do not let the sauce go over 130 degrees F or it will separate. If the sauce starts to break, remove from the heat, add 2 ice cubes and whisk until it cools down and comes back together.
- Season the sauce with 1/2 teaspoon salt and a pinch of pepper. Transfer it to the cast iron skillet, nestle the chicken on top and sprinkle the whole dish with chives. Serve immediately.
BUFFALO CHICKEN BURGERS & RANCH SLAW
Marinate chicken thighs in buffalo sauce before cooking on the barbecue for succulent, well-seasoned burgers. It's delicious piled with cool ranch slaw
Provided by Esther Clark
Categories Dinner
Time 40m
Number Of Ingredients 16
Steps:
- Tip the chicken into a large bowl. Mix the hot sauce with the paprika, maple syrup, vinegar, garlic granules and butter in a separate bowl. Pour this over the chicken, toss, cover and chill overnight.
- The next day, make the ranch slaw. Tip the cabbage, onion, celery, mayonnaise, soured cream, vinegar and chives into a medium bowl, then season to taste and mix until everything is well-combined.
- Light the barbecue. When the coals are ashen, put the chicken on the grill and cook for 8 mins on each side, basting with the leftover marinade as you go. Alternatively, cook the chicken under a hot grill for 8-10 mins on each side, basting with the marinade. When the chicken is cooked through, put half a slice of cheese on each piece and leave to melt for 1 min. Put two chicken thighs on the base of each bun, spoon over some slaw and sandwich with the bun tops.
Nutrition Facts : Calories 744 calories, Fat 41 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 19 grams sugar, Fiber 5 grams fiber, Protein 39 grams protein, Sodium 2.3 milligram of sodium
15-MINUTE CHICKEN & HALLOUMI BURGERS
Struggle to find dishes to cook that take very little time but the whole family will love? Look no further than these chicken and halloumi burgers
Provided by Anna Glover
Categories Dinner, Lunch, Supper
Time 15m
Number Of Ingredients 11
Steps:
- Put the chicken breasts between two pieces of baking parchment and bash with a rolling pin until 1cm thick. Cut each into two even pieces.
- Heat two frying pans over a medium-high heat, heating the oil in one. Fry the chicken in the oiled pan for 3-4 mins on each side until cooked through. Season. Reduce the heat, drizzle in the chilli sauce and half the lemon juice and cook for 1-2 mins more until the sauce is reduced. Remove from the heat.
- While the chicken cooks, toast the buns in the dry frying pan for 30 secs. Transfer to a plate, then fry the halloumi in the pan (add a bit of oil if the pan is not non-stick) for 30 secs on each side until golden. Toss the cabbage with the mayo and remaining lemon juice.
- Spoon the hummus (or dip of your choice) into the toasted buns, then top with the rocket, chilli chicken, halloumi and peppers. Drizzle with a little more chilli sauce, spoon over the cabbage, season with black pepper, and top with the bun lids. Serve with any extra cabbage on the side, or a green salad.
Nutrition Facts : Calories 737 calories, Fat 42 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 39 grams protein, Sodium 4.1 milligram of sodium
CHICKEN OSCAR WITH LEMON CHIVE SAUCE
This recipe comes from Farm Bureau Insurance. This is their March/April 2007 recipe of the month. I have not tried it, but the combination of the lemon chive sauce, chicken and asparagus, etc. sounds delicious. This is a little twist on the usual hollandaise sauce. I have estimated the cook time. If you try it, I hope you enjoy it!
Provided by Bobtail
Categories Chicken Breast
Time 25m
Yield 1 ea, 2 serving(s)
Number Of Ingredients 18
Steps:
- Lemon Chive sauce instructions:.
- In small saucepan over low heat, melt 1 tablespoon butter with lemon juice to make sauce.
- Whisk in cream cheese, milk and chives until smooth.
- Instructions for Chicken, etc:.
- In a medium saucepan, bring water mixed with 1/2 teaspoon salt to boil.
- As soon as the water comes to a boil, add asparagus and boil until tender, about 3 minutes.
- Lay chicken breasts between sheets of plastic wrap and pound to 1/2 inch thickness.
- On medium plate mix flour with 1/4 teaspoon salt and pepper; dredge chicken to coat, patting off any excess.
- In medium, non-stick fry pan warm 1 teaspoon butter and oil over medium heat.
- Sauté chicken breasts on both sides until browned and firm-about 3 minutes per side. Remove chicken; keep warm until ready to serve.
- Add onion to skillet and sauté until softened-about 4 minutes.
- Increase heat to high; add tomato and sauté until most of the moisture has evaporated. Turn heat to low and add crab meat, toss gently until just hot.
- To serve, set one chicken breast on each plate.
- Arrange 5 asparagus spears on top of each. Spoon some of the crab mixture over asparagus and drizzle with lemon chive sauce.
Nutrition Facts : Calories 465.2, Fat 25.9, SaturatedFat 12, Cholesterol 149.6, Sodium 679.6, Carbohydrate 16.3, Fiber 2.9, Sugar 3.9, Protein 42.4
CHICKEN WITH CREAMY CHIVE SAUCE
Make and share this Chicken With Creamy Chive Sauce recipe from Food.com.
Provided by dbblhm
Categories Meat
Time 4h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place chicken in a slow cooker. In a med saucepan melt the butter over med heat. Stir in the dressing mix. Stir in soup, wine and cream cheese until combined. Pour over chicken in crock pot.
- Cover and cook on low-heat setting for 4-5 hours. Serve chicken with sauce. Serve with flat noodle pasta and sprinkle with chives.
Nutrition Facts : Calories 295.8, Fat 17.6, SaturatedFat 9.2, Cholesterol 116.7, Sodium 467.8, Carbohydrate 3.1, Fiber 0.2, Sugar 1.6, Protein 27.1
CHICKEN WITH GOAT CHEESE AND CHIVES
Categories Chicken Sauté Low Carb Quick & Easy Goat Cheese Chive Bon Appétit
Yield 2 servings; can be doubled
Number Of Ingredients 7
Steps:
- Combine goat cheese, chives and 1 tablespoon chopped parsley in small bowl; stir mixture to blend.
- Using meat mallet or rolling pin, pound chicken breasts between sheets of waxed paper to scant 1/2-inch thickness, forming rectangles about 6 inches by 3 inches. Mound half of cheese mixture about 2 inches from 1 short end of each chicken piece. Fold short end over cheese mixture. Continue to roll up chicken, enclosing cheese mixture. Skewer packets closed with toothpicks. Sprinkle chicken generously with pepper.
- Heat oil in heavy small skillet over medium heat. Add chicken to skillet and cook until light brown on all sides, about 8 minutes. Transfer chicken to plates. Increase heat and boil pan juices until reduced to 1/3 cup, about 2 minutes. Pour sauce over chicken. Sprinkle with remaining 1 tablespoon parsley and serve.
CHICKEN STUFFED MANICOTTI OR JUMBO SHELLS WITH CHIVE-CREAM SAUCE
Make and share this Chicken Stuffed Manicotti or Jumbo Shells With Chive-Cream Sauce recipe from Food.com.
Provided by Sourdough Girl
Categories Manicotti
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook manicotti or shells according to package directions. Drain shells; rinse with cold water. Drain again.
- Meanwhile, for sauce, in a small heavy saucepan melt cream cheese over medium-low heat, stirring constantly. Slowly add milk, stirring until smooth. Stir in Romano or Parmesan cheese. Remove from heat.
- For filling, in a medium bowl stir together 3/4 cup of the sauce, chicken, broccoli, roasted red peppers and black pepper. Using a small spoon, carefully fill each shell with about 1/3 cup of the filling.
- Arrange the filled shells in a 3-quart rectangular baking dish. Pour the remaining sauce over the shells. Sprinkle with paprika. Cover with foil. Bake in a 350^ oven for 25 to 30 minutes or until heated through.
Nutrition Facts : Calories 421, Fat 30, SaturatedFat 17.1, Cholesterol 135.3, Sodium 428, Carbohydrate 8.9, Fiber 2.7, Sugar 2.2, Protein 29.9
CHICKEN MUSHROOM BURGERS
Steps:
- Heat 2 tablespoons of the olive oil in a large saute pan over medium heat. Add the garlic and shallot and cook, stirring frequently, until softened, about 1 minute. Add the mushrooms and wine or stock and simmer until the pan is completely dry, about 7 minutes. Continue cooking until the mushrooms are lightly browned, about 1 minute. Set aside to cool.
- Combine the cooled mushroom mixture, ground chicken, breadcrumbs, eggs, basil, salt and some pepper in a large bowl. Blend well and then form into 4 patties. Cook the patties in a saute pan over medium to medium-high heat with the remaining 1 tablespoon olive oil, 4 to 5 minutes per side. (Or cook on the grill, or roast in a 425 degree F oven, until cooked through, about 12 minutes.)
- Cut the tomato into 4 thick slices and place on a baking sheet. Top each tomato slice with 1 tablespoon of the grated Parmesan. Split the 4 rolls, spread with softened butter and arrange cut-side up on the baking sheet with the tomatoes. Broil until the buns are toasted and the cheese is slightly melted, keeping a careful watch to prevent burning.
- Spread one side of the toasted buns with Dijon mustard before assembling the burgers and topping with lettuce.
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