Bruschetta Chicken Burgers

  • Yield: servings

Ingredients

2 heads of garlic, roasted (see directions below)
2tablespoons olive oil
2sprigs of rosemary
2pounds boneless chicken breasts
1cup onion, grated
1/2cup grated parmesan cheese
1/2 loose basil leaves
1/4cup Italian seasoned bread crumbs
salt and pepper
1cup chopped Roma tomatoes
2tablespoons extra virgin olive oil
2cloves garlic, minced
1/2cup fresh basil leaves, chopped
pinch of fresh thyme, chopped
salt
freshly ground pepper
splash of Balsamic vinegar
Olive oil to coat patties and wipe cooking pan
6slices mozzarella cheese
12slices of a good crusty French bread
Olive oil to brush on French bread

Instructions

Remove papery outer skin from garlic heads. Do not peel off or separate cloves. Cut top off garlic heads, leaving the root intact. Place cut sides up in small baking dish. Place sprig of rosemary on top of each head of garlic and sprinkle with the olive oil. Season with salt and pepper. Cover with foil and bake at 425 for 30 minutes. Cool for 10 minutes. Remove rosemary and discard. Set aside garlic.

Cut chicken breasts into quarters and pulse in food processor with blade until you have a very coarse ground. Add onion, parmesan, basil, bread crumbs. Squeeze roasted garlic into food processor. Add salt and pepper. Pulse just to mix.

Shape into six patties and chill for 1 hour before cooking. While patties chill, make the bruschetta. Mix chopped tomatoes, extra virgin olive oil, minced garlic, basil leaves, thyme, salt and pepper and vinegar. Refrigerate until ready to serve.

Preheat grill pan or heavy skillet. Coat pan with oil. Coat patties with olive oil as well before cooking. Cook about 4 minutes per side. Top with sliced mozzarella cheese the last minute in pan. Brush both sides of French bread slices with olive oil and toast under broiler.

Place a patty on a slice of French bread, top patty with bruschetta. Place another grilled slice of French bread on top. May also be served open-faced.