Chicken Burger With Roasted Poblano And Onion Recipes

CAYENNE-RUBBED CHICKEN WITH AVOCADO SALSA

Steps:

• In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon pepper, and cayenne; rub all over chicken.
• In a large skillet, heat oil over medium. Add chicken, and cook until browned on the outside and opaque throughout, 8 to 10 minutes per side.
• Meanwhile, in a medium bowl, combine onion and lime juice; set aside. Just before serving, fold avocado chunks into onion mixture; season with salt and pepper. Serve chicken topped with salsa.

CHICKEN BURGERS WITH FRESH BELL PEPPERS, ONION, AND CILANTRO

Steps:

• In large bowl place ground chicken and the first five ingredients, stir to combine completely until the mixture is consistent and smooth.
• Place a grill pan, or regular skillet, (if you plan to do these on the grill, know that they are very moist and will need to be placed very gently on the grill.) Spray it with non-stick spray and set the skillet/grill pan to medium heat.
• Slice the remaining bell peppers into strips,.
• toss with the olive oil and sugar. Place into a second skillet set to medium heat.
• Cook these stirring occasionally until they soften and get little black char marks (depending on how hot your stove is, this may take 4-7 minutes).
• Divide the burger mixture into 8 even amounts and shape with hands then place into skillet. The burgers should be roughly ½ inch thick throughout.
• Cook the burgers for 7 minutes on each side or until the juices run clear and they have an internal temperature of 170° before serving.
• To assemble the burgers, place on a fresh.
• Italian roll with mayo and cooked bell peppers on top.

DELICIOUS CHICKEN POBLANO

Steps:

• Shake pepper and thyme on chicken breasts.
• Melt butter in skillet and brown the chicken (do not cook all the way thru because you are still going to put it in the oven).
• Set aside in a baking dish and preheat oven to 375 degrees.
• In a saute pan, melt butter and saute onion and poblano peppers till soft.
• Take 3/4 of the onion and pepper mixture and place in blender along with a dash of salt.
• Add sour cream and whipping cream to reach a thick consistency (about 1/4 of the carton).
• Turn on blender and puree, leaving some of the texture- set aside.
• Place chicken breasts in a baking dish, squeeze lime juice on each breast, then pour the pureed mixture over them.
• Take the remainder of the peppers and onion and place them on top of the chickens.
• Cover the top with cheese and lightly sprinkle thyme on top of everything.
• Place in the oven uncovered for 25 minutes- the cheese will be starting to brown by then.
• Serving suggestion: With rice!