Ranchchickenpatties Recipes

Steps:

• Combine chicken, onion, parsley, egg, garlic, sea salt, and pepper in a bowl; mix well. Add mayonnaise and stir to combine; the mixture will be quite soft.
• Place flour in a shallow bowl. Drop large spoonfuls of the chicken mixture into the flour. Roll to coat and press gently into patties.
• Heat oil in a skillet over medium-high heat. Cook chicken patties in the hot oil until golden brown and no longer pink in the center, 5 to 7 minutes per side.

Steps:

• Put the chicken, half of the green jalapeno, half of the garlic, the allspice, 1/4 teaspoon salt, and pepper to taste in a large bowl. Mix with your hands and form into four 1/2-inch-thick oval patties. Put the patties on a plate, cover and refrigerate until ready to cook.
• Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add half of the red onion, the remaining green jalapeno and garlic, and the turmeric and cook 1 minute. Add the rice, 1/4 teaspoon salt and 2 cups water. Bring to a boil, stir and reduce the heat to medium low; cover and simmer until the rice is tender, about 15 minutes. Add the peas but don't stir; cover and set aside.
• Heat 1 tablespoon vegetable oil in a nonstick skillet over medium-high heat. Add the patties and cook until firm, about 4 minutes per side. Toss the pineapple, cilantro, red jalapeno, and the remaining red onion and 1/2 tablespoon vegetable oil in a bowl. Season with salt.
• Stir the rice and peas and season with salt and pepper. Serve with the patties and pineapple salsa.
• Per serving: Calories: 517 ;Total Fat: 21 grams; Saturated Fat: 4 grams; Protein: 29 grams; Total carbohydrates: 56 grams; Sugar: 0 grams; Fiber: 4 grams; Cholesterol: 94 milligrams; Sodium: 349 milligrams

Steps:

• Combine ranch dressing, sour cream, 1 teaspoon taco seasoning, and salsa in a small bowl. Cover and refrigerate until serving.
• Toss chicken with remaining taco seasoning. Cover bowl loosely with wax paper or plastic wrap. Microwave chicken until chicken is heated through, about 2 to 3 minutes.
• Warm the tortillas in a skillet for about a minute on each side to make them pliable. Place a scoop of chicken on the tortilla and top with lettuce, tomato, green onion, olives, avocado, cheese, and a spoonful of the ranch dressing mixture.

Steps:

• Trim Chicken.
• Mix cheese, cornflake crumbs and dressing together.
• Dip chicken in butter and then coat with crumb mixture.
• Place on greased cookie sheet and bake at 350 for 45 minute.

Steps:

• In medium bowl, combine salad dressing and egg; mix well. Add chicken, pimientos and 1/2 cup of the bread crumbs; mix well. Shape mixture into 4 heart-shaped patties, 1/2 inch thick. (If 3 to 4-inch heart-shaped cookie cutter is available, use as a mold.) Coat patties with remaining 1/2 cup bread crumbs.
• Spray large nonstick skillet with nonstick cooking spray. Heat over medium heat until hot. Add patties; cook 8 to 12 minutes or until golden brown and thoroughly heated in center, turning once.
• If desired, serve patties on lettuce-lined platter with additional ranch salad dressing.

Steps:

• In a shallow bowl, combine crumbs, Parmesan cheese, cornmeal, Italian seasoning, and seasoned salt.
• Dip chicken into salad dressing, then coat with crumb mixture.
• Place chicken in a greased 13x9 baking dish.
• Bake, uncovered, at 375 degrees for 45 minutes or until juices run clear.

Steps:

• Rinse the red onion under cold water; transfer to a small bowl. Add 1 tablespoon lemon juice and let stand 5 to 10 minutes.
• Meanwhile, combine the chickpeas, ranch dressing, a pinch of salt and a generous grinding of pepper in a large bowl. Smash together with a potato masher or sturdy fork until the chickpeas are in small pieces. Add the red onion, celery, parsley, dill, 1 teaspoon lemon juice and salt and pepper to taste; stir to combine.
• Lay out 4 slices of bread and top each with 1 or 2 lettuce leaves. Spread the chickpea salad (about 1/2 cup per sandwich) in an even layer on top. Season the avocado slices lightly with salt and pepper and drizzle with the remaining 1 teaspoon lemon juice. Divide the avocado among the sandwiches and top each with a second piece of bread. Serve the sandwiches with chips and pickles.

Steps:

• NOTE - my cans of chicken are 13 ounce cans so I had to use a couple extra tablespoons of dressing.
• In one bowl, mix the egg and ranch dressing together.
• In another bowl mix the chicken and bread crumbs.
• Add the dressing mix to the chicken mixture - stir well. If it seems a bit too dry add a tablespoon at a time of more ranch dressing. The mixture should be just moist enough to bring together into a patty that holds well.
• Use your hands to mold into patties -- mine made about 5 patties -- depends on the size you want.
• In a skillet with a small amount of oil, brown the patties -- about 4-5 minutes per side on medium to medium high heat. You want to be sure the middle gets cooked and the outsides get nice and brown.
• Refrigerates well. I think it might freeze well, too, but I haven't tried it yet.

Steps:

• Combine the mince, sauce, cilantro, garlic and rind in a small bowl and mix well.
• Wet your hands and shape the mixture into 24 patties.
• Place onto a tray and refrigerate patties for 30 minutes, or longer.
• Heat a small amount of oil in a non-stick pan and cook the patties in batches, until browned on both sides and cooked through.
• To make the sauce, combine sour cream, chili sauce and cilantro in a small bowl.
• Serve the patties alongside the sauce.

Steps:

• In a bowl, combine the chicken, cracker crumbs, mayonnaise, onions, lemon juice and pepper. Shape into six patties. Heat oil in a large skillet; fry patties over medium heat for 2-3 minutes on each side or until golden brown and heated through.