| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
Vegetarian |
Chicken bre, Ipe |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground chicken meat |
| 2 |
|
Green onions; chopped |
| 1 |
sm |
Zucchini; (about 5 ounces), grated |
| 1 |
md |
Carrot; grated |
| 1 |
tb |
Chili powder |
| 3/4 |
ts |
Salt |
| 1/4 |
ts |
Ground cumin |
| 1/8 |
ts |
Ground red pepper; (cayenne) |
| 16 |
oz |
Can vegetarian baked beans |
| 1 |
tb |
Prepared mustard |
| 1 |
tb |
Light molasses |
| 4 |
|
Whole-grain sandwich rolls |
|
|
Lettuce leaves |
INSTRUCTIONS
1. In medium bowl, with hands, mix ground chicken, green onions, zucchini,
carrot, chili powder, salt, cumin, and ground red pepper until well
combined.
2. On waxed paper, with hands, shape ground-chicken mixture into four 3
1/2-inch round patties. Set aside.
3. In 1-quart saucepan over medium heat, heat beans, mustard, and molasses
to boiling.
4. Meanwhile, spray heavy 12-inch skillet with nonstick cooking spray. Over
medium- high heat, heat skillet until very hot. With pancake turner,
transfer chicken patties to hot skillet. Cook 5 minutes; turn patties and
cook 5 minutes more or until no longer pink inside. Arrange patties on
sandwich rolls with lettuce. Serve with baked beans.
Each serving: About 400 calories, 35 g protein, 47 g carbohydrate, 10 g
total fat (3 g saturated), 83 mg cholesterol, 1145 mg sodium.
Copyright © 1995 The Hearst Corporation; all rights reserved
Notes: Hearty but healthy eating, with baked beans and Coleslaw with
Honey-Lime Vinaigrette. Work Time: 15 minutes; Total Time: 27 to 30
minutes. Buy lean ground chicken.
Buster for McRecipe by Pat Hanneman (kitpath) feb98
Recipe by: Homearts Recipe Archive
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Feb 26,
1998
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