CHICKEN, PROVOLONE, PARSLEY AND BASIL PATTIES, SUMMER LOVE

Summer, love it, can’t wait for it to start and hate when it’s over. This is my happy time.  Even the food changes for the most part as I migrate to being outside versus inside and what better way to start of the month of June than with a recipe of mine that is best when cooked on a charcoal or gas grill.  CHICKEN PATTIES…now don’t think a dry hockey puck of plain chicken with some seasoning, i understand that fowl (get it?? please lol) version is a thing.  Mine though reflects my world, that ItalianAmerican world of NYC and NJ that has a particular love for ItalianAmerican cuisine.  Every Summer growing up starting with Labor Day the local Salumerias (Pork Stores) would start selling certain meats just made for the Summer months.  The Cheese and Parsley ring on the crisscrossed skewers and the chicken patty made with Provolone and Parsley, sometimes Basil too, sometime diced peppers and onions in the mix too but my preference was/is the provolone/parsley and basil blend.  Easy to make, easy to cook and wonderful to eat.  These patties of my youth and current life are delicious.  You need a good sharp chef’s knife and a food processor.  What?  What about ground chicken?   It will be too dry.  It will be too processed and the texture will be off.  Your end pattie should have some chicken texture.  Trust me, it makes for a better pattie.

The recipe makes 4 patties.

TIME: 45 minutes                                     YIELD: 4 PATTIES

3 FULLY TRIMMED BONELESS SKINLESS CHICKEN BREAST, ORGANIC IF POSSIBLE

1 FULLY TRIMMED BONELESS SKINLESS CHICKEN THIGH, ORGANIC IF POSSIBLE

or use all breast, or all thigh, if all thigh it will take longer to cook.

1/4 CUP FINELY DICED SWEET ONION

1 TSP WHITE WINE

1/4 CUP DICED PROVOLONE (AURICCHIO BRAND IMPORTED FROM ITALY PREFERRED)

1/8 CUP GRATED PECORINO ROMANO

2 CHOPPED SPRIGS OF ITALIAN FLAT LEAF PARSLEY

2 BASIL LEAVES

1 TSP COARSE ITALIAN BREAD CRUMBS

1/2 TBS. OLIVE OIL

1 TSP KOSHER SALT

1 TSP CRACKED BLACK PEPPER

 

Chill the blade and bowl of a food processor for 10 minutes.  Then Pulse the meat and cheese no more than 3 times. Add the rest of the ingredients.  Pulse JUST until everything is blended.  Turn out the mixture into a bowl and form into 4 equivalent patties. Place on wax paper and cover with plastic wrap and chill in the fridge for 20 minutes to 1 hour.

On a well oiled grate, grill the patties on medium heat (whether it’s gas or charcoal) and grill on each side for at least 5 minutes per side, certainly make any time adjustments for your grill.  A too high grill will burn the outside and keep the inside close to undone.  A too low grill will steam the patties.  Yes, all these different temps and methods change how the end product tastes!! When they are done, place on a platter and tent with foil.  Leave them sit for 5 minutes.  Then serve on Rolls or on their own..  A very delicious taste of my “Summer”. Enjoy.

 

 

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