![Page 1: Chicken Parm Burgers extra lean ground chicken breast ¼ tsp black pepper ⅛ tsp salt 4 WASA crackers ground into “bread” crumbs 2 Tbsp fresh basil ¼ tsp pepper ⅛ tsp salt](https://reader033.vdocument.in/reader033/viewer/2022051801/5add61397f8b9aeb668cd4d4/html5/thumbnails/1.jpg)
Recipe by Jessica Donovan Calories 174, Fat 2g, Carbs 12g, Fiber 3g, Protein 28g
©Patricia A. Hill 2017
My Bariatric Kitchen
INGREDIENTS 1lb extra lean ground chicken breast ¼ tsp black pepper ⅛ tsp salt 4 WASA crackers ground into “bread” crumbs 2 Tbsp fresh basil ¼ tsp pepper
⅛ tsp salt 1 Tbsp Italian seasoning ½ tsp garlic powder ¼ cup pasta sauce ¼ cup shredded 2% mozzarella cheese
DIRECTIONS
1. Combine chicken breast, black pepper and salt. Form meat into 4 patties. 2. Combine WASA bread crumbs through garlic powder in a shallow dish or bowl. 3. Coat both sides of each burger patty in the bread crumb and seasoning mixture. 4. Spray a large pan with non-stick cooking spray and heat over medium-high heat. 5. Cook each burger 5-6 minutes per side. Until outer coating is browned and juices from the meat run clear. 6. While burgers are cooking warm the ¼ cup of pasta sauce in the microwave. 7. Once burgers are cooked through, put 1 Tbsp of sauce on each patty and top with 1 Tbsp of mozzarella
cheese. 8. Top pan with a lid and once cheese is melted serve immediately with balsamic roasted veggies
Chicken Parm “Burgers”
4 servings
MBK Monthly