I had a pack of chicken in the fridge waiting to be cooked and I thought, how can I do these breasts differently then I always do. This recipe is the result! They were delicious. I served them on Tapioca buns.
Chef Tips: If you don’t want large chunks of green pepper showing, pre-chop it and pre-slice the chicken breasts for easier grinding. After you assemble the patties they will feel like a paste, to firm them up before frying, place them on a plastic wrapped plate and put them into the freezer for a couple minutes. They will transfer to the pan much easier this way. Enjoy!
- 4-6 boneless, skinless chicken breasts (uncooked)
- 1 green pepper
- 1 cup fresh spinach leaves
- 2 tsp garlic salt
- 2 tsp onion powder
- 1 tsp kosher or sea salt
- 1 egg
Slice 4-6 put skinless, boneless chicken breasts and put them into a food processor with one sliced green pepper, 1 loosely packed cup of fresh spinach leaves, 2 tsp garlic powder, 2 tsp onion powder, 1 tsp sea salt, and 1 egg. Set possessor to high and blend until all chicken is ground well. Then make chicken patties with ground chicken mix, adding them to a skillet with a small amount of extra virgin olive oil. Brown both sides, then add one TBS water, cover, and steam them until they are actually cooked all the way through.
Serve on buns.