1/2 cup honey mustard barbecue sauce, and/or ketchup, for serving
6 small whole grain buns or rolls for serving (optional)
Directions
In a large bowl, thoroughly combine the chicken, garlic, parsley, oregano, basil and lemon juice. Season it with salt and pepper.
Put the bread crumbs on a small shallow dish. Form the chicken mixture into about 15 small, thin patties, about 2 inches in diameter. Press the patties into the bread crumbs to coat each side and set them aside on a plate. (At this point you can refrigerate them for up to 24 hours or proceed with the recipe.)
In a large nonstick skillet, heat the oil over medium heat. When the pan is nice and hot, cook the patties until they are browned on each side and cooked through, 8-10 minutes total. If the patties are cooking too fast on the outside, reduce the heat and partially cover the pan for a few minutes so the insides will cook, too. Serve them hot with honey mustard, barbecue sauce, ketchup, or your favorite condiments.
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