15 Aug, a little chicken burgers

Small chicken burgers
Serves 8

No, not "chicken little" burgers, how could we eat chicken Little? And no, I don t mean just a little chicken. These easy appetizers are small patties made with ground chicken, get it? And mini burgers is a big thing on the coolest parties these days, so serve them and be cool.

1/2 cup bread crumbs
2 lb ground chicken
3 Cloves garlic cloves, minced
1/2 cup minced Italian parsley
1/2 tsp dried oregano
1/2 tsp dried Basil
2 Tbsp lemon juice
Salt and freshly ground black pepper
1 to 2 Tbsp and topped with extra-virgin olive oil

Place the bread crumbs in a small shallow dish. Set-aside.

In a large bowl, combine the chicken, garlic, parsley, oregano, Basil and lemon juice. Add salt and pepper to taste. Form the mixture into 16 patties, each flattened and about 2 inches in diameter.

Press the patties in bread crumbs to coat each side.In a large nonstick skillet, heat the oil over medium heat and cook, turn once before each side is browned and patties have firmed, approximately 10 minutes in total. Serve hot.

Chicken Waldorf with Flax Seed-oil Dressing

Chicken Waldorf with flax seed-oil dressing
Serves 4

1/2 cup walnuts
2 Tbsp olive oil and flax seed oil
3 Tbsp cider vinegar
1 tsp honey
Coarse salt and pepper to taste
2 Granny Smith apples, cored, sliced into 1/4 inch wedges
1/2 cup dried Cranberries
2 ribs eatery, thinly sliced
1/4 small red onion, finely chopped
3 cups shredded close boiled chicken

Preheat oven to 350. Toast walnuts until crisp and fragrant, about 10 minutes. When cool enough to handle, concoct gritty; deposed.

While nuts roasting, in a large bowl, whisk together olive oil, flax seed oil, vinegar, honey and two tablespoons of water. Season to taste with salt and pepper.

Add apples, dried cranberries, Celery, onion and chicken; then bride to combine. Divide among 4 plates. Top with walnuts. Find out how good something this healthy can taste.

Green Rice with Chicken and Avocado

Green rice with chicken and Avocado
Serves 4

1 and 1/2 cups cooked rice
1 (l5oz) can rinsed cannelini beans
1 cup chopped tomato
1 cup shredded lettuce
1/4 cup chopped fresh coriander
3 Tbsp vinaigrette salad dressing, divided
1 and 1/2 cups cooked chicken, diced
1 ripe avocado, halved and length unit

In a large bowl, combine first five ingredients and half of salad dressing; throw and arrange on a plate of salad.

In the same dish, combine chicken, avocado and the remaining half of the dressing. Spoon over rice salad and serve.

Chicken Chow Mein Summer Salad

Chicken Chow Mein summer salad
Serves 4

12 oz bag broccoli slaw
8 Tbsp poppy seed dressing
1 b. p. chicken breast, chopped
1 1/2 cup fried chow mein noodles

Saute chicken breast.

Mix broccoli slaw and dressing in a bowl and stir.

Toss broccoli slaw mixed with chicken and chow mein noodles. Serve.

Coca-Cola Chicken with Herbed Potatoes

Ingredients:

4 skinless boneless chicken breast halves, flattened to ¼ inch thickness
1 12-ounce can Coca-Cola
1/2 cup ketchup
1/4 cup honey barbecue sauce

Directions:
1. Place all ingredients in a medium saucepan and bring to a boil.
2. Cover and turn heat to medium.
3. Cook for 20 minutes, stirring occasionally.
4. Uncover, and cook an additional 10 minutes until done. Serves 4.

Herbed Potatoes Recipe

Ingredients:

3 large potatoes
1/2 teaspoon fresh ground pepper
1/2 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon sage
1/2 teaspoon rosemary
2 Tablespoons oil
celery salt, to taste
garlic salt, to taste

Directions:
1. Preheat oven to 450 degrees F.
2. Cut the unpeeled potatoes into 1/4 inch slices.
3. Place the potato slices on well greased shallow baking pans.
4. Combine pepper, oregano, thyme, sage, and rosemary in a small bowl.
5. Brush the potato slices with oil and a sprinkle with the herb mixture.
6. Bake the potato slices for about 20 minutes or until they are well-browned and crisp.
7. Sprinkle with combined salts and serve. Serves 4.

Lemon-Basil Chicken-Pasta Salad

1/2	teaspoon salt (for cooking pasta), if desired
2	cups uncooked rotini or rotelle (spiral) pasta (6 oz)
10	asparagus stalks (about 8 oz)
1	clove garlic or 1/8 teaspoon garlic powder
5	oz cooked chicken or turkey
1/2	cup fresh basil leaves
1/2	cup shredded Parmesan cheese (2 oz)
1/4	cup olive or vegetable oil
1	tablespoon grated lemon peel

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1.	Fill a 4-quart Dutch oven about half full of water. Add 1/2 teaspoon salt if desired. Cover with lid; heat over high heat until water is boiling rapidly. Add the pasta. Heat to boiling again. Boil uncovered 9 to 11 minutes, stirring frequently, until tender but not mushy. While water is heating and pasta is cooking, continue with recipe.
2.	Break off and discard the tough ends of the asparagus stalks where they snap easily; wash asparagus. Cut asparagus into 1-inch pieces to measure 2 cups. Add asparagus to the pasta during the last 2 to 3 minutes of cooking.
3.	Peel and finely chop the garlic. Cut the chicken into 1/2-inch cubes to measure about 2 cups. Tear the basil leaves lengthwise into narrow strips.
4.	Place strainer or colander in the sink. Pour pasta and asparagus in the strainer to drain. Rinse with cold water; drain.
5.	In a large glass or plastic bowl, toss pasta, asparagus and chicken. Stir in garlic, basil, cheese, oil and lemon peel. Cover with plastic wrap; refrigerate 1 to 2 hours or until chilled.