Chicken | The Foodies' Kitchen

Chicken Patties with Yogurt Sauce

This recipe just made it into my regular go to recipes for weekly meals. It’s easy, tasty and kids like it. The bonus part is that they are high in protein and healthy, see? we’re keeping our promise to include healthier meals for you at The Foodies’ Kitchen.

You’ll notice that the recipe calls for some oil to cover the chicken patties once they are formed. Don’t skip this! Chicken meat doesn’t have as much fat as other meats, so it can get too dry if you don’t use the oil. Also, broiling them in the oven is the best method to get a moist patty.

As for the yogurt sauce, it is optional… but I do recommend it. It’s so fresh! Try it, you’ll like it. I know I’ll be using this recipe a lot in the coming weeks, the last couple of days have been so hot in Guatemala! When it’s 34 degrees outside you feel like eating lighter, so maybe I’ll finally want to start eating some fruit… Hello Summer!

Helga

Chicken Patties with Yogurt Sauce

Recipe adapted from Emeril Lagasse
Serves 4

Ingredients

1 pound ground dark-meat chicken
2 large egg whites, lightly beaten
1/2 cup plain dried breadcrumbs
1/4 cup finely chopped onion
1/4 cup chopped fresh parsley
1 tablespoon minced garlic
1 teaspoon coarse salt
1/4 teaspoon cayenne pepper
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon ground nutmeg
2 tablespoons olive oil
Lettuce, sliced tomatoes, and cucumbers, for serving
Yogurt sauce (optional, below), for serving

For the Yogurt Sauce

1 cup plain yogurt
1 tablespoon finely chopped onion
1 tablespoon fresh lime juice
Coarse salt and ground pepper

Procedure:

Heat broiler, with rack in highest position.
In a large bowl, combine chicken, egg whites, breadcrumbs, onion, parsley, garlic, salt, and spices and mix until well blended. Line a rimmed baking sheet with foil and drizzle with 1 tablespoon oil. Divide chicken mixture into 8 portions (about 2 1/2 to 3 ounces each) and place on sheet. Shape each into an oval patty and use your hand to flatten slightly. Drizzle 1 tablespoon oil over patties.
Broil until lightly browned, about 4 minutes. Flip and cook until cooked through, about 4 minutes more. Serve with lettuce, tomatoes, cucumbers, and Yogurt Sauce, if desired,

Procedure for Yogurt Sauce:

In a small bowl, stir together yogurt, onion, and lime juice. Season with salt and pepper. Serve immediately or refrigerate, covered, up to 1 hour, to allow flavors to come together.

Note:

You can serve these patties in pita pockets together with the yogurt sauce, lettuce, tomato and cucumber.
As an additional ingredient, you can add about 2 tablespoons of chopped mint leaves to the yogurt sauce.

Chicken Mozzarella Rolls

During the week, we’re all in a hurry, at home we prefer to eat healthier no fuss meals like a chicken salad. But sometimes, you just need a little comfort, which usually means you want to eat something filling, cheesy and delicious. This recipe for chicken mozzarella rolls is great tasting, easy to do, and you don’t sacrifice the healthy aspect all that much. It’s all baked, no fried stuff.

The combination of bread crumbs, cheese, and tomato sauce will surely satisfy your taste buds! I recommend you pair this with mashed potatoes and a side of green vegetables. You can use Italian style tomato sauce, or whip up your own chunky tomato sauce by simply dicing and sauteing tomatoes, garlic, onions, and basil (seasoned with salt and pepper).

Chicken Mozzarella Rolls

Ingredients:
Serves 4
Adapted from www.recipe.com Chicken Kiev

2 tablespoon chopped green onion
1 tablespoon dried basil
1 clove garlic, minced
1/2 lb mozzarella cheese (sliced, or shredded about 1 cup)
1 egg, beaten
1 tablespoon water
1/4 cup all-purpose flour
1/2 cup fine dry bread crumbs ( I used herbed bread crumbs)
4 skinless, boneless chicken breast halves
Salt and black pepper

Italian style tomato sauce, for serving.

Procedure:

1. In a small bowl combine green onion, basil, and garlic; set aside. Cut cheese into sticks (if using shredded cheese, just set aside). In a shallow bowl stir together egg and water. Place flour in another shallow bowl. Place bread crumbs in a third shallow bowl. Set aside.

2. Place a chicken breast half between 2 pieces of plastic wrap. Using the flat side of a meat mallet pound chicken lightly into a rectangle about 1/8 inch thick. Remove plastic wrap. Sprinkle with salt and pepper. Sprinkle with one-fourth of the green onion mixture. Place cheese in center of chicken piece. Fold in sides; roll up. Repeat with remaining chicken.

3. Coat chicken rolls with flour. Dip in egg mixture; coat with bread crumbs. Dip in egg mixture again; coat with with additional bread crumbs. (Coat ends well to seal in the butter.) Place coated chicken in 2-quart rectangular baking dish. Cover and chill for 1 to 24 hours.

4. Place rolls in a 2-quart rectangular baking dish. Bake, uncovered, in a 400 degree F oven for 18 to 22 minutes or until chicken is no longer pink (170 degrees F). Spoon any drippings over rolls. Serve with italian style tomato sauce

09:23 AM
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- Baked, Basil, Chicken, healhy, mozzarella, rolls
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Fried Rice

I wasn’t a big fan of rice, but nowadays I eat a lot of it. I especially like the fried rice with pork we get from our favorite Chinese restaurant, and I was in the mood for some… but it was the middle of the week (no take-out allowed!, we try to eat as healthy as we can during the week, and it’s also good for our budget), so I looked up a recipe to make a quick version of it at home. This recipe is great for a weekday meal, you can sneak in any kind of vegetable you like, snow peas would’ve been a nice addition but I used what I had at hand, some carrots, spring onions, and peas. Aside from being a quick and delicious meal, another advantage is that it is a kid friendly recipe, my daughter loved it!. ( Well, in all fairness, she loves rice… however it is cooked.)

An important note is that for this kind of recipe, old rice is best. So if you have any leftover white rice, use it. Otherwise, you can cook the cup of rice the day before and use it the next day to finish preparing the dish.

Fried Rice

Ingredients (serves 4)
Recipe adapted from Taste

Ingredients:

1 cup white rice (uncooked)
2 eggs
2 chicken breasts, cut into chunks.
2 teaspoons vegetable oil
1 carrot, peeled and grated
1 teaspoon fresh ginger, finely shredded (microplane)
1 garlic clove, finely chopped
2 shallots, trimmed, finely sliced
1 spring onion, finely sliced. (use the green parts for garnish)
1/2 cup cooked peas
1 tablespoon soy sauce, plus extra to serve

Procedure:

Cook the rice as you normally would, and let it cool.
Using a whisk, lightly beat eggs in a small bowl. Heat oil in non-stick wok or large frying pan over medium heat. Add eggs. Swirl over base to form an omelette. Cook 2 minutes. Turn over. Cook 2 minutes until set. Transfer to a chopping board. Set aside to cool slightly. Cut into short strips.
Add a little more oil to wok (or pan) and add the chicken. Cook until light golden. Add carrot. Stir fry 1 minute. Add shallots, garlic, peas, ginger and rice. Cook, stirring, 3-4 minutes. Add egg, spring onion (white and green parts) and soy sauce. Stir until heated through. Serve immediately, with extra soy.

11:02 AM
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- Chicken, chinese, fried, Rice, vegetable
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Chicken Patties with Yogurt Sauce

Chicken Patties with Yogurt Sauce

Chicken Mozzarella Rolls

Chicken Mozzarella Rolls

Fried Rice

Fried Rice

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