Chicken Parm Burgers

With the busy holiday season, sometimes it’s tough to stay in and eat a home-cooked meal. Between parties, shopping for gifts, and travel, who has time to cook? In the midst of all the craziness, I was drawn to this recipe for Chicken Parmesan Burgers (via Cooking Light) because there were few steps and barely any chopping involved. With tomato sauce and melty cheese on top, the burger has all the components of its chicken parmesan counterpart, but without as many steps. This recipe can be enjoyed year-round, but may be even more tasty on the grill in the summer.
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Chicken Parmesan Burgers

Yield: 2 burgers

Source: Cooking Light

What You Need

  • 2 (3-ounce) square ciabatta rolls
  • 1 garlic clove, halved
  • 1/2 pound ground chicken
  • 1/3 cup plus 2 tablespoons lower-sodium marinara sauce, divided
  • 1/2 teaspoon chopped fresh rosemary
  • 1/2 teaspoon chopped fresh thyme
  • 1/4 teaspoon crushed red pepper
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • Cooking spray
  • 1/4 cup shredded part-skim mozzarella cheese, divided
  • 8 basil leaves

What To Do

  1. Preheat broiler.
  2. Cut rolls in half. Place bread, cut side up, on a baking sheet. Broil for 3 minutes or until lightly browned. Remove bread from pan. Rub each slice with cut side of garlic. Set aside.
  3. Preheat oven to 375°.
  4. Combine chicken, 1/3 cup marinara, rosemary, thyme, red pepper, salt, and black pepper. Divide into 2 portions, shaping each into a 1/4-inch-thick patty. Heat an ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook for 3 minutes. Turn patties, and place pan in oven. Bake at 375° for 8 minutes. Top each patty with 2 tablespoons cheese; bake 1 minute.
  5. Layer bottom half of each roll with 2 basil leaves, 1 patty, 1 tablespoon marinara, 2 basil leaves, and roll top.

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