Chicken Patty Fontina

On top of the patty I melted some Fontina cheese. You could use mozzarella or provolone as a substitute with the same fantastic results. The tomato and mushroom topping is perfect on top of this dish. If you have a lot leftover, make yourself some pasta noodles and use this topping as your sauce.

In a small bowl, combine chicken, squash, egg, lemon zest and  bread crumbs. Season with salt and pepper and mix well.

Heat the oil in a skillet. Meanwhile, form the chicken mixture into 8 patties about 2 inches in diameter and an inch tall.

Pour remaining breadcrumbs in a plate and coat patties in crumbs. Fry in the oil until golden brown on each side, flipping once. Drain on paper towels.

Turn on the broiler. Top each patty with a half slice of cheese and place under broiler until cheese has melted.

For the sauce, heat the oil  in a skillet. Saute onions until softened, about 5 minutes.

Add in mushrooms and garlic and saute until mushrooms have softened,

Toss the tomatoes into the skillet just long enough to heat up. Season with some salt and pepper. Transfer to a bowl and stir in the basil.

Serve each person 2 patties and top with the tomato and mushroom sauce and some grated Parmesan cheese.

Ingredients Olive Oil Medium Onion Zest Of 1 Lemon Plain Bread Crumbs Medium Ripe Tomatoes Sliced Mushrooms Salt And Pepper Chopped Basil Garlic Oil For Frying Swipe up for full list

Recipe Info Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes Course: dinner Cuisine: American Servings: 4 servings

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