This has become a staple in our house. It's easy, quick and healthy. The original recipe called for ground turkey and used ricotta cheese. I substituted ground chicken and didn't have any ricotta cheese so I substituted cottage cheese and added feta. They're so juicy and light on the carbs. A lot of times, when I have them as left-overs I don't even use the bread on the bottom.
****Please excuse the horrible pictures! I really need to work on them. And yes, I used reduced fat cheese that doesn't melt as well.
Here's the recipe:
- 1 teaspoon olive oil
- 1 cup vertically sliced sweet yellow onion
- 1/4 cup part-skim cottage cheese
- 1/3 cup Feta (I don't normally measure it, I just dump some in)
- 1 1/2 teaspoons Worcestershire sauce
- 1/2 teaspoon black pepper
- 1 pound ground chicken breast
- 1 large egg white
- 1 T italian seasoning
- Cooking spray
- 4 (1-ounce) slices reduced-fat Swiss cheese
- 4 slices bread (I've used everything from wheat to english muffins)
- Dijon mustard
Heat oil in a large nonstick skillet over medium heat. Add onion to pan. Cook 5 minutes or until lightly browned; stir occasionally. Transfer onion to a bowl.
Combine cheese and next 4 ingredients (through egg white). Divide turkey mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Return pan to medium heat. Coat pan with cooking spray. Add patties to pan; cook 4 minutes or until brown. Turn patties over; cook 1 minute.
Place bread slices in a single layer on a baking sheet; broil 2 minutes or until toasted. Spread 1 tablespoon mustard on each bread slice; top each serving with 1 patty and onions. Top with cheese and broil until melted
- 348 (23% from fat)
- 9g (sat 4g,mono 2.2g,poly 2.6g)