Chicken Patty Pockets

By mschweickert

Ingredients

• For the Minted Yogurt Sauce:
• 1 pound ground dark-meat chicken
• 2 large egg whites, lightly beaten
• 1/2 cup plain dried breadcrumbs
• 1/4 cup finely chopped onion
• 1/4 cup chopped fresh parsley
• 1 tablespoon minced garlic
• 1 teaspoon coarse salt
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground nutmeg
• 2 tablespoons olive oil
• Pita pockets, for serving
• Lettuce, sliced tomatoes, and cucumbers, for serving
• Minted yogurt sauce (optional, below), for serving
• 1 cup plain yogurt
• 2 tablespoons chopped fresh mint leaves
• 1 tablespoon fresh lime juice
• Coarse salt and ground pepper

Details

Servings 4
Preparation time 25mins
Cooking time 25mins
Adapted from marthastewart.com

Preparation

Step 1

Directions

Heat broiler, with rack in highest position. In a large bowl, combine chicken, egg whites, breadcrumbs, onion, parsley, garlic, salt, and spices and mix until well blended. Line a rimmed baking sheet with foil and drizzle with 1 tablespoon oil. Divide chicken mixture into 8 portions (about 2 1/2 to 3 ounces each) and place on sheet. Shape each into an oval patty and use your hand to flatten slightly. Drizzle 1 tablespoon oil over patties.

Broil until lightly browned, about 4 minutes. Flip and cook until cooked through, about 4 minutes more. Serve in pita pockets, with lettuce, tomatoes, cucumbers, and Minted Yogurt Sauce, if desired.

Minted Sauce: In a small bowl, stir together yogurt, mint, and lime juice. Season with salt and pepper. Serve immediately or refrigerate, covered, up to 1 hour, to allow flavors to come together.