Recipe Friday: Chicken Burgers with Parsley Dijon Aioli

For the Dijon Aioli:

1/2 cup lightly packed baby arugula
1/2 cup lightly packed fresh flat-leaf parsley
2 teaspoons chopped fresh chives
1 small garlic clove, coarsely chopped
1/4 cup mayonnaise
1/2 cup lowfat plain yogurt
1 tablespoon dijon mustard
1 teaspoon white wine vinegar
1 teaspoon lemon zest
Salt and freshly ground black pepper

Place all the ingredients, except the salt and pepper, in the bowl of a food processor. Blend until the mixture is smooth. Transfer the aioli to a medium bowl. Season with salt and pepper. Refrigerate until ready to build the burgers.

For the burgers:

1 1/2 lbs ground white meat chicken
3 tablespoons milk
1/2 cup unseasoned bread crumbs
2 tablespoons extra virgin olive oil
Salt and pepper
4 slices brie cheese
1 cup arugula
4 kaiser rolls

In a large bowl, mix chicken with milk and bread crumbs. Form into 4 oz. balls and press to make the patties. Prior to grilling, brush each side with olive oil and sprinkle with salt & pepper.

Place burgers on the grill and cook for about 7 minutes on each side. Remove from grill and allow to rest for a few minutes.

To assemble the burgers:

First, brush the buns with olive oil and toast. Spread aioli on bottom bun, add arugula, then chicken burger, another dollup of aioli, then brie and top bun. Serve.

Suggested sides:

Oven-baked garlic parmesan fries
Oven-baked sweet potato fries (available Sunday 6/7)

Comments

Recipe Friday: Grilled Chicken Sandwiches with Cranberry Aioli

For the aioli: 1/2 cup dried cranberries 2 tablespoons chopped fresh chives 1 small garlic clove, coarsely chopped 1/4 cup mayonnaise 1/2 cup lowfat plain yogurt 1 tablespoon dijon mustard 1 teaspoon white wine vinegar 1 teaspoon lemon zest Salt and freshly ground black pepper Place all the ingredients, except the salt and pepper, in the bowl of a food processor. Blend until the mixture is smooth. Transfer the aioli to a medium bowl. Season with salt and pepper. Refrigerate until ready to build the sandwiches. For the chicken: 4 skinless, boneless chicken breast halves 1/2 cup reduced-sodium chicken broth 1 tablespoon finely shredded lemon zest 1/4 cup lemon juice 1 tablespoon finely chopped fresh lemon thyme or thyme 1/4 teaspoon ground black pepper 4 focaccia rolls , split 1 cup finely chopped romaine lettuce 4 slices swiss cheese Wash & put the chicken in a resealable plastic bag. In a small bowl stir together chicken broth, lemon peel, lemon juice, 1 tabl

Just Desserts: Double Peanut Butter Bars

This recipe takes the simple peanut butter cookie and "raises the bar"... with three layers: Peanut Butter Cookie on the bottom Rich peanut butter icing in the middle Topped with a chocolate shell Delicious and decadent! For the cookie base: Preheat oven to 350F. Grease a 9x13 glass baking dish. 1 1/4 cup sugar 1 tablespoon dark molasses 1/2 cup creamy peanut buter 1/4 cup shortening 1/4 cup butter, softened 1 egg 1 1/4 cups flour 3/4 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt Prepare peanut butter cookie dough (per normal recipe) but do not refrigerate. Instead, spread dough evenly on the bottom of the prepared baking dish. Bake for about 15-18 minutes. Remove from oven and allow to cool completely. For the middle layer: 1/2 cup butter, softened 1/2 cup creamy peanut butter 1 tablespoon milk 1 teaspoon vanilla 2 cups powdered sugar In a small bowl, beat the butter, peanut butter, milk, vanilla and powdered

Recipe Friday: Pecan-crusted Chicken with Gorgonzola Sauce

3 tablespoons flour 1 teaspoon poultry seasoning 1 teaspoon garlic powder Egg whites from 2 large eggs 1 cup crushed pecans 4 boneless, skinless chicken breasts halves (about 6 oz. each) Salt and pepper 2 tablespoons extra-virgin olive oil 1 tablespoon butter 1 cup whole milk 1/2 cup Gorgonzola cheese 2 tablespoons chopped fresh sage leaves, plus extra for garnish Preheat oven to 325°F. Use three shallow bowls or pie pans. In the first, mix flour, poultry seasoning and garlic powder. In the second, beat egg whites until frothy. Place pecans in the third. Season the chicken with salt and pepper. Turn in flour to dust the breasts, then turn in egg whites, then press breasts into nuts on both sides. Add olive oil to an oven-safe skillet, over medium-high heat. When the oil has coated the pan, add the tablespoon of butter. When the butter is melted & golden brown, add the chicken. Brown on each side for about 2 minutes,then transfer the pan to the oven and finish cooking through (about

Administrativia

Search This Blog