Wednesday, August 26, 2009
I know what you're thinking: this dinner looks like a children's meal. Well, I would not serve chicken cutlets at a fancy dinner table but working with ground chicken is an affordable way to diversify and still end up with something tasty, nutritious and filling.
For last night's dinner I mixed 1.10 lbs of ground chicken with chopped onion, fresh parsley, salt, black pepper, paprika, garlic powder, and a touch of ground sage (when it comes to sage, always paired with chicken, a little goes a long way). I added two eggs which seemed like too much but ultimately the burgers came together and were nice and moist, there's nothing worse than dry chicken or meat burgers.
The chicken was served with roasted sweet potato 'fries', so good that before you know it you've already eaten the equivalent of three whole yams.
Slice the sweet potatoes and add olive oil, salt and pepper. Bake at 425 F for 25-30 minutes.
We had some leftovers and I plan on using them in a chinese noodle stir fry with peppers, eggplant and cabbage.