Quick Fix: Pesto Chicken Burger on Ciabatta Bread with Quick Coleslaw
By Linda Gassenheimer Tribune News Provision Here s a burger with an Italian touch Tender ground white meat chicken patties are generously topped with fragrant rich pesto sauce and nestled between slices of rustic Italian Ciabatta bread The traditional pesto is made with a blend of fresh basil aromatic garlic toasted pine nuts premium olive oil and a sprinkle of Parmesan cheese This vibrant sauce is readily available in jars at your local supermarket Related Articles Use blackberries to make a pie tiny cakes and even a salad Quick Fix Grilled Cheese Sandwich Supper with Spinach and Tomato Salad How to make magic with masa the key ingredient in tortillas and tamales Tangy cherry preserves bring balance to this ancient ricotta tart Recipes Use blackberries to make a pie tiny cakes and even a salad The Ciabatta bread hailing from the Veneto region in Italy boasts a light airy texture with large soft air pockets perfectly complementing the burger with its delicate crunch It s easily discovered at the bulk grocery stores For a quick and refreshing side pair your burger with a simple coleslaw made from ready-to-eat fresh coleslaw mix available in the produce section HELPFUL HINTS Be sure to look for ground white meat chicken breast Any type of thick bread can be used instead of ciabatta bread Once the burger is in the skillet do not move it for minutes to allow it to form a crust COUNTDOWN Prepare ingredients Saute burger While burger sautes make coleslaw SHOPPING LIST To buy pound ground chicken breast small container pesto sauce package ciabatta bread slices needed can olive oil spray medium tomato small head lettuce bag washed ready-to-eat coleslaw mix Staples olive oil salt and black peppercorns Pesto Chicken Burger Recipe by Linda Gassenheimer ground chicken breast tablespoons prepared pesto sauce divided use Salt and freshly ground black pepper teaspoons olive oil slices ciabatta Olive oil spray medium sliced tomato lettuce leaves Add ground chicken to a bowl with tablespoons prepared pesto sauce Mix well to blend the two together Add salt and black pepper to taste Shape into burgers about inches round and - inch thick Heat the oil in a nonstick skillet over medium-high heat Precisely move the burgers into the skillet A simple way to do this is with a wide metal spatula Saute burgers for minutes Do not move the burgers until the minutes are up Turn the burgers over and saute another minutes A meat thermometer should read to degrees Meanwhile spray cut sides of ciabatta with olive oil spray and toast in a toaster oven or under the broiler Place cooked chicken burgers on cut side of breads Spoon remaining tablespoons pesto sauce on top of each burger Place tomato slice on top of pesto sauce Cover the tomato with lettuce leaves Close with top of roll and serve Yield servings Per serving calories percent from fat g fat g saturated g monounsaturated mg cholesterol g protein g carbohydrates g fiber mg sodium Quick Coleslaw Recipe by Linda Gassenheimer cups washed ready-to-eat coleslaw mix cup reduced fat salad dressing Add coleslaw mix to a bowl with the dressing Toss well to combine all ingredients Divide in half and serve with the burgers Yield servings Per serving calories percent from fat g fat g saturated g monounsaturated mg cholesterol g protein g carbohydrates g fiber mg sodium Tribune Content Agency LLC