Best Chicken Taco Patties Rachael Ray Recipes

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CHICKEN PATTY PARM WITH SALAMI SALAD



Chicken Patty Parm with Salami Salad image

This quick chicken parm is the marriage of classic Italian and good old American burgers. Homemade, oven roasted chicken patties are on Italian rolls with sauce and cheese. What could be better?

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 43

1 pound ground chicken breast
1 pound ground dark meat chicken OR buy packaged ground white and dark meat chicken combined
Salt and pepper
2/3 to 3/4 cup breadcrumbs
About 1/3 cup milk, to moisten
1 egg
1 cup loosely packed finely grated Parmigiano-Reggiano cheese
3 large cloves garlic
1/2 cup parsley leaves
1 teaspoon (1/2 a palm full) fennel seed or pollen or a combo of them
1/8 teaspoon grated nutmeg
A pinch red chili flakes or ground pepperoncini
EVOO
EVOO
2 tablespoons butter
1 small yellow or white onion
3 large cloves garlic
3 tablespoons sundried tomato paste
1/2 cup red vermouth or red wine
1 can (28 ounces) Italian crushed tomatoes
1 teaspoon (about a 1/3 palm full) red chili flakes or ground pepperoncini
1 teaspoon dried oregano
2 cups shredded mozzarella
Parm, for garnish
A few leaves of basil, torn, for garnish
Chopped parsley, for garnish
Salami Salad, recipe follows
1 teaspoon (1/3 palm full) granulated garlic
1 teaspoon granulated onion
1 teaspoon oregano
1 teaspoon dried parsley
1 teaspoon superfine sugar or honey
1/2 teaspoon crushed or ground red pepper or pepperoncini
2 tablespoons wine vinegar, white or red
1 tablespoon Dijon mustard
EVOO
Salt and pepper
3 gem romaine or 1 heart romaine
1/4 pound Genoa salami or finnociono (fennel) salami, deli sliced
1 small bulb fennel
1/2 red onion
Italian hot cherry pepper rings in brine, drained, Cento brand preferred
Peruvian drop peppers or peppadews

Steps:

  • Preheat oven to 500 degrees F with rack at center. Line a baking sheet with parchment paper.
  • Gather your ingredients.
  • For the patties: Place chicken in large mixing bowl, season with salt and pepper and combine. Make a well in center of the meat and fill with breadcrumbs. Moisten them with milk, add egg and cheese. Peel garlic and grate into bowl. Finely chop parsley and add to bowl. Add fennel, nutmeg and chili flakes, then drizzle in about 3 tablespoons EVOO. Combine meat mixture then score with hand, form 4 large thin patties and arrange on the parchment. Place in oven and roast 12 minutes, remove.
  • For the sauce: Meanwhile, heat EVOO, 2 turns of the pan, and butter in a deep skillet or a sauce pot over medium to medium-high heat. Peel and finely chop or grate the onion and let it soften a bit while you peel and chop or thinly slice the garlic. Add garlic to onion, stir a minute. Add paste then vermouth or wine and bring to a bubble. Add tomatoes to sauce and season with chili and oregano. Reduce heat and simmer to thicken a bit.
  • To serve: Top the chicken patties with marinara sauce covering all the way to edges. Top the sauce with mozzarella and Parm and place the patties back in oven to brown the cheese.
  • Top the patties with basil, parsley and Parm and serve with salami salad.
  • Gather your ingredients.
  • For the dressing, combine granulated garlic and onion, oregano, parsley, sugar and crushed pepper in a Mason jar or plastic container. Add vinegar, Dijon, 6 tablespoons EVOO, salt and pepper; shake to combine.
  • Chop the lettuce and add to a bowl. Halve the salami then slice into 1/4-inch strips and separate as you add to salad. Quarter and core the fennel and thinly slice. Thinly slice the onion. Add the fennel and onion to salad along with cherry pepper rings and drop peppers. Toss with dressing to serve.

TACO POCKETS



Taco Pockets image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 23

1 1/3 pounds ground sirloin or ground turkey breast
1 small onion, finely chopped
2 cloves garlic, chopped
1 tablespoon (a palmful) ground cumin
1 tablespoon, (a palmful) dark chili powder
1 teaspoon cayenne pepper sauce
1 teaspoon (1/3 palmful) coarse salt
1 tablespoon (1 turn around the pan) vegetable oil
4 (12-inch diameter) soft flour tortillas
1 cup mild taco sauce
1 heart of romaine lettuce, shredded
2 small plum tomatoes, seeded and chopped
2 cups shredded monterey jack
Cut fresh seasonal vegetable pieces and strips
Assorted organic tortillas like blue corn, red corn or black bean
Prepared mild salsa, for dipping chips and vegetables, recipe follows
1 tablespoon (1 turn around the pan) extra-virgin olive oil
1 medium onion, finely chopped
1 medium green bell pepper, seeded and finely chopped
2 cloves garlic, minced
1 teaspoon (1/3 palmful) ground cumin
Salt and pepper
1 (15-ounce) can chunky-style crushed tomatoes

Steps:

  • Combine ground meat with onion, garlic, spices, and salt and form 4 patties. Pan fry patties in 1 tablespoon oil over medium high heat for 7 minutes on each side.
  • To make a taco pocket, blister a flour tortilla on a hot griddle pan for 30 seconds on each side. Place tortilla on dinner plate and spread surface with 1 /4 cup mild taco sauce. Pile shredded lettuce, tomatoes and a handful of cheese in center of tortilla. Top veggies and cheese with cooked taco burger patty and wrap tortilla up and over patty on all four sides. Turn square pouch over and cut from corner to corner, making 2 taco pockets that will not crumble and drip like traditional tacos.
  • Serve taco pockets with cut fresh seasonal veggies, assorted tortilla chips and mild salsa for dipping.
  • Heat a small saucepan over moderate heat and add oil, onions, peppers, and garlic. Season vegetables with cumin, salt, and pepper and cook for 5 minutes, until vegetables are just tender.
  • Remove the pan from heat and add canned tomatoes. Stir salsa to combine and transfer to a small serving bowl. Serve salsa at room temperature or chilled with veggies and assorted corn tortillas for dipping.

CHICKEN TACO PATTIES - RACHAEL RAY



Chicken Taco Patties - Rachael Ray image

Make and share this Chicken Taco Patties - Rachael Ray recipe from Food.com.

Provided by dicentra

Categories     Chicken

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb ground chicken
1 cup chopped onion, plus more
onion, for serving
2 tablespoons jalapeno chiles, finely chopped canned
1 tablespoon chili powder
1 tablespoon grill seasoning
1 garlic clove, finely chopped
1 tablespoon extra virgin olive oil
1 cup shredded monterey jack cheese
4 whole wheat hamburger buns
1 romaine lettuce hearts, shredded
1 cup taco sauce

Steps:

  • In a medium bowl, combine the chicken, 1 cup onion, jalapeños, chili powder, grill seasoning and garlic. Form four patties.
  • Heat the EVOO, 1 turn of the pan, in a skillet over medium heat.
  • Add the patties and cook for 4 minutes on each side. When they're almost done, top each patty with a mound of cheese and cook until melted.
  • Layer the bun bottoms with the lettuce, a chicken patty, taco sauce, extra onion and a bun top.

Nutrition Facts : Calories 461.5, Fat 19.1, SaturatedFat 7.5, Cholesterol 104.6, Sodium 887.8, Carbohydrate 35.2, Fiber 6.6, Sugar 10.6, Protein 38.8

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