Love, love, love cooking shows. One day while changing channels, I saw Rachel Ray on the screen. On that particular day, Rachel was sharing some 30 minute meals…my kinda stuff. I decided to try this recipe, and I must say…it is “DELISH”. I’ll admit, it took me longer than 30 minutes to prepare, but I’m not a pro…just an everyday cooker lady. The chicken patties were juicy, perfectly seasoned and just the right size for dinner. We enjoyed the sauce (the leftover sauce freezes well), but if you’re in a pinch for time, I’m sure a jar of marinara sauce would be quite tasty as well. Serve this over your favorite pasta along with some garlic bread , a nice salad and a glass of wine. Thanks Rachel for sharing this wonderful recipe.

Chicken Parmesan Patties with Marinara

Recipe by Diane BeckerCourse: Uncategorized

Servings

servings

Ingredients

Marinara Sauce:
2 Tablespoons butter
2 Tablespoons olive oil
1 small onion, finely diced
3 large cloves garlic, minced
3 Tablespoons tomato paste
½ cup red vermouth
1 (28 ounce can) Italian crushed tomatoes
1 teaspoon red chili flakes or ground pepperoncini
1 teaspoon dried oregano
Chicken Patties
2 pounds ground chicken (both white and dark meat)
1 teaspoon salt
¼ teaspoon pepper
3/4 cups bread crumbs
1/3 cup milk
1 egg
1 cup loosely packed grated Parmigiano-Reggiano cheese
3 large cloves garlic
½ cup fresh Italian flat leaf parsley
1 teaspoon fennel seed
1/8 teaspoon nutmeg
Pinch of red chili flakes OR ground pepperoncini
3 Tablespoon olive oil
8 ounces Mozzarella cheese, grated

Directions

To make the sauce,heat the butter and olive oil in skillet.
Add the onions and sauté until transparent.
Add the garlic and sauté another minute.
Add the tomato paste and vermouth and cook until liquid is reduced and thickened.
Add the tomatoes and spices. Reduce heat and simmer for 15 minutes or until thickened.
Preheat the oven to 500 degrees and lightly grease a large sheet pan with olive oil.
To make the patties, put the ground chicken in a large mixing bowl with the salt and pepper and combine well.
Make a well in the center of the meat and fill with the breadcrumbs, milk, egg and cheese and mix well
Add the garlic, parsley, fennel, nutmeg ,chili flakes and olive oil. Mix well.
10. Form in 8 equal meatballs.
11. Flatten the meatballs onto the baking sheet to approximately ½ inch thick and bake for 12 minutes.
12. Remove from oven and cover each patty with tomato marinara sauce .
13. Top the marinara with more parmegiano-reggiano cheese and mozzarella cheese.
14. Return to oven for 3 to 5 minutes or until cheese is starting to brown slightly,
15. Remove from oven and let rest for 5 minutes before serving,