CHICKEN AND BACON KORMA BURGER
I am trying to clean out my fridge and freezer in anticipation of going back to being super strict with my diet after the holidays. I had a pack of chicken thighs and drumsticks frozen that needed to be used and looked for what I could do with them with the stuff I had in my fridge. This is what was born and we liked them. This made four big burgers. I had mine just with some crisp lettuce and fat free mayo.
Provided by Sarah_Jayne
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Put onions into food processor and blitz until very finely chopped.
- Put into a large bowl.
- Put the chopped up chicken and bacon into the food processor and pulse until they are minces and combined. You want it pretty fine but stop before they become a total paste.
- Put meat mixture into the bowl with the onions.
- Add the korma paste and breadcrumbs.
- Work the mixture together with your hands until it is fully combined and the paste is evenly distributed.
- Form into four patties.
- Fry patties in a skillet with a little canola oil for about 5 minutes each side or until cooked through. You could also do this on a Foreman type grill and save yourself those calories.
- Serve.
Nutrition Facts : Calories 275.5, Fat 14.8, SaturatedFat 4.6, Cholesterol 97.1, Sodium 363, Carbohydrate 8.5, Fiber 0.7, Sugar 1.4, Protein 25.3
CHICKEN-BACON CARBONARA
This chicken-bacon carbonara is a meaty spin on an old classic.
Provided by VICKEYA
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes
Time 50m
Yield 6
Number Of Ingredients 14
Steps:
- Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned but not crispy, 8 to 10 minutes. Drain on paper towels, then transfer to a bowl.
- Add onion to the drippings and saute over medium heat for 2 to 3 minutes. Add garlic and saute until onion is tender, 3 to 4 minutes more. Pour in wine and continue to cook, stirring constantly, until wine evaporates. Add mixture to the bacon.
- Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, 8 to 11 minutes.
- Meanwhile, coat chicken in just enough oil to moisten. Place in the same skillet that was used for the bacon. Heat over medium heat and cook, sprinkling chicken with 1/2 of the basil, a pinch of nutmeg, and pepper, until browned, 5 to 7 minutes. Turn chicken and repeat seasoning on the other side. Continue to cook until no longer pink in the center and juices run clear, 5 to 7 minutes more. Stir bacon mixture into the chicken and keep warm until pasta is done.
- Combine eggs, cream, Parmesan cheese, and remaining 1/8 teaspoon nutmeg in a jar or shaker. Cover and shake until well combined.
- Drain pasta and set aside in a bowl.
- Dump chicken mixture and all drippings into the pasta pot, away from the heat. Add pasta and toss well. All at once, pour egg mixture into the pot, tossing quickly and thoroughly to cook, but not curdle. Serve hot.
Nutrition Facts : Calories 770.7 calories, Carbohydrate 59.2 g, Cholesterol 267.1 mg, Fat 38.7 g, Fiber 3 g, Protein 44.7 g, SaturatedFat 16.7 g, Sodium 792.8 mg, Sugar 3.8 g
CREAMY CHICKEN WITH BACON AND CORN
Provided by Martha Stewart
Time 1h15m
Number Of Ingredients 12
Steps:
- Season chicken with salt and pepper. Heat oil in a large pot over medium-high heat. Working in batches, brown chicken until golden. Transfer to a plate; discard fat. Add bacon; cook until crisp. Drain all but 1 tablespoon fat. Add onion, garlic, and couscous; cook until couscous is golden, about 5 minutes.
- Add milk and thyme sprigs; bring to a simmer. Add chicken, skin side up. Reduce heat, cover, and simmer 30 minutes. Stir in corn and thyme leaves; cover and cook until liquid has almost evaporated, 15 to 20 minutes. Divide couscous and corn among 4 bowls. Top with chicken and arugula. Season with salt and pepper; drizzle with lemon juice and oil.
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