Chicken Patty Fontina
An elegant way to elevate the humble shredded chicken for dinner.
Servings: 4 servings
Calories: 603kcal
Ingredients
- 24 oz shredded chicken
- 1 yellow squash grated
- zest of 1 lemon
- 1 egg
- 1 cup plain bread crumbs
- salt and pepper
- 1/2 cup oil for frying
- 4 slices of mozzarella fontina, or provolone, cut in half
For sauce:
- 1 T olive oil
- 2 medium ripe tomatoes seeds removed and diced
- 1 cup sliced mushrooms
- 1/2 medium onion diced
- 2 cloves garlic minced
- 1/4 cup chopped basil
- Grated Parmesan to Serve
Instructions
- In a small bowl, combine chicken, squash, egg, lemon zest and 1/4 cup of the 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 over medium high heat in a skillet. Saute onions until softened, about 5 minutes.
- Add in mushrooms and garlic and saute until mushrooms have softened, another 5 minutes.
- 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.
- Enjoy!
Nutrition
Calories: 603kcal | Carbohydrates: 26g | Protein: 29g | Fat: 42g | Saturated Fat: 7g | Cholesterol: 111mg | Sodium: 484mg | Potassium: 737mg | Fiber: 2g | Sugar: 5g | Vitamin A: 965IU | Vitamin C: 19.9mg | Calcium: 224mg | Iron: 2.4mg