Chicken Patties on Croissants
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These chicken burgers are shaped into ovals so they can be served on croissants. Of course they're just as delicious in the round, served on hamburger buns.
Ingredients
- 1 beaten egg
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped green sweet pepper
- 1/3 cup fine dry seasoned bread crumbs
- 2 tablespoons finely chopped onion
- 1 tablespoon snipped parsley
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon salt
- 1 pound ground raw chicken
- 2 tablespoons cooking oil
- 4 croissants, split lengthwise
- 1/2 cup mayonnaise or salad dressing
- 1 tablespoon finely chopped green onion
- 1 teaspoon snipped parsley
- 1/8 teaspoon dried tarragon, crushed
- Dash pepper
- 4 lettuce leaves
- 1 large tomato, sliced
- For tarragon sauce, in small bowl combine mayonnaise or salad dressing, green onion, the 1 teaspoon snipped parsley, tarragon, and pepper. Stir to mix. Cover and chill until serving time.
- In medium mixing bowl combine egg, celery, green sweet pepper, bread crumbs, onion, the 1 tablespoon snipped parsley, Worcestershire sauce, and salt. Add chicken; mix lightly but well. Shape into four 4-inch oval patties.
- In large skillet cook chicken patties in hot oil over medium heat for 10 to 12 minutes or until an instant-read thermometer inserted in side of patty registers 165 degrees F, turning once. Spread each cut side of croissants with some of the tarragon sauce. Arrange a lettuce leaf and a chicken patty on bottom half of each croissant. Top each with additional tarragon sauce and croissant top. Serve with tomato slices. Makes 4 sandwiches.
- Prepare tarragon sauce up to 24 hours ahead; cover and chill.
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