Name: Saucy "Chicken Parmesan" Patty Melt with Mozzarella & Italian Greens
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1 ½ (3 oz) pkgs alfalfa sprouts; 1 ½ (170 ml) jars artichoke hearts, marinated; 1 ½ heads butter (Boston) lettuce; 3 tbsp capers; 3 cloves garlic; 0.68 kg ground chicken; ¾ (227 g) block mozzarella cheese; 6 slices sourdough bread; 9 sun-dried tomatoes, oil-packed; 1 ½ (213 ml) cans tomato sauce; black pepper; crushed red pepper; Dijon mustard; extra virgin olive oil; honey; Italian seasoning; panko bread crumbs; red wine vinegar; salt

Saucy "Chicken Parmesan" Patty Melt with Mozzarella & Italian GreensSaucy "Chicken Parmesan" Patty Melt with Mozzarella & Italian Greens — a 35-minute dinner recipe with 19 ingredients, serving 6.Ingredients

1 ½ (3 oz) pkgs alfalfa sprouts

1 ½ (170 ml) jars artichoke hearts, marinated

1 ½ heads butter (Boston) lettuce

3 tbsp capers

3 cloves garlic

0.68 kg ground chicken

¾ (227 g) block mozzarella cheese

6 slices sourdough bread

9 sun-dried tomatoes, oil-packed

1 ½ (213 ml) cans tomato sauce

black pepper

crushed red pepper

Dijon mustard

extra virgin olive oil

honey

Italian seasoning

panko bread crumbs

red wine vinegar

salt

Instructions

Preheat oven to broil on high and position rack in the upper third of the oven. Line a large baking sheet pan with aluminum foil to make clean-up easier (optional).

Peel and mince garlic. Place in a small bowl along with tomato sauce and spices, then stir to combine. Transfer a ⅓-cup of the tomato sauce to a large bowl. (Set remaining sauce aside for later use.)

Add chicken, bread crumbs, salt, and crushed red pepper to the large bowl with the tomato sauce, then mix with your hands until well combined. Form the chicken mixture into 6 equal-sized patties and arrange on the baking sheet. (The patties will be loose but will firm up when cooked.)

Drizzle patties with oil, then place baking sheet in the oven. Broil, flipping patties halfway, until chicken is cooked through and golden, about 10 minutes. Remove from oven.

Meanwhile, roughly chop capers. Place in a clean large bowl along with oil, vinegar, Dijon, honey, and spices. Whisk to combine the dressing.

Drain and thinly slice artichoke hearts and sun-dried tomatoes. Add both to the bowl with the dressing and set aside.

Thinly slice cheese.

When the patties are done, top with remaining sauce and cheese. Return baking sheet to the oven and continue to broil until sauce is warm and cheese is melted, 1-2 minutes more. Remove from oven.

Meanwhile, wash, dry, and chop (or tear) lettuce into bite-sized pieces. Add to the bowl with the dressing.

Arrange bread on another large baking sheet. Place baking sheet in the oven and broil until toasted, 1-2 minutes. Remove from oven.

While the bread is toasting, wash and dry alfalfa sprouts. Add to the bowl and toss to combine the salad.

Place a slice of toast on each plate and top with saucy patties. Serve with salad on the side and enjoy!

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