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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 29 reviews
By yummyo79
on July 11, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
really good super easy did some substitutions very tasty
By jmbeanan@verizo...
angola
on November 02, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
quick and easy and tastes great
By Chef #640951
Ballston Lake, NY
on February 23, 2009
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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!
Read all 29 reviews