Ingredients
- 1 1/3 to 1 1/2 pounds ground chicken breast
- 3 cloves garlic, chopped
- 3 tablespoons chopped parsley leaves
- 1/4 cup grated Parmesan, Parmigiano-Reggiano or Romano
- 1 teaspoon fennel seeds, 1/3 palm full
- 1 teaspoon coarse black pepper, 1/3 palm full
- 3/4 teaspoon salt, eyeball it
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan
Directions
Mix chicken with garlic, parsley, cheese, fennel seeds, pepper, and salt. Form 6 large, thin patties, 4 to 5 inches, or 12 small patties, 2 to 3 inches. Preheat a large, nonstick skillet and fry sausage in extra-virgin olive oil, 3 or 4 minutes on each side over medium to medium- high heat.
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Newest Ratings and Reviews
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By jmbeanan@verizo...
angola
on November 02, 2011
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quick and easy and tastes great
By Chef #640951
Ballston Lake, NY
on February 23, 2009
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I was looking for a chicken sausage recipe to make meatballs for Italian Wedding Soup that called for a combination of ground chicken and chicken sausage. I used this recipe along with the other ingredients and it was fantastic. The soup recipe was from Barefoot Contessa so I combined the two recipes to make what is now one of my favorite soups!
By paulinele_11040087
Fayetteville, GA
on October 05, 2008
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Easy, quick, tasty, healthy ... need I say more
Read all 28 reviews