Ok, so I guess this one isn't a burger as much as it is a chicken sandwich. I just thought chicken would work better for this rather than beef and I was sick of turkey. None of you complained when I did a portabello sandwich so this will have to do. The idea came from Lori Jewell who suggested that I do a bruschetta burger. I love a bruschetta so I decided to run with the idea and after she e-mailed me the suggestion I immediately became hungry so that is always a good sign. Most of this burger consists of pre-made items that I got from the store. I wanted to get either preformed chicken patties or just plain ground chicken and make the burgers myself but I guess since the snow storm the store was very picked over. I did find a nice chicken breast that was already stuffed with mozzarella cheese and spinach. As Lori suggested I put the burger on a nice thick piece of garlic Texas Toast. To start I fired up my cast iron pan with some good olive oil and preheated the oven to 400 degrees. Then I slathered the chicken breast with some olive oil and liberally covered it with parmesan and basil. Then I put it into the pan skin side down and seared the parmesan basil crust for 3 minutes on each side. After the parmesan crusted nicely into a thin flake I put the entire pan into the oven for 10 minutes. Next I used the toaster oven to cook the Texas Toast with a thin slice of fresh mozzarella on each piece of toast. When the toast was nice and crusty and the cheese melted evenly I took it out and sprinkled with some fresh black pepper and a little more basil. After letting the chicken cool for five minutes I put it on the toast and covered it with the bruschetta. This burger really was a nice change of pace. It was salty and just really good. Let's be honest any burger where you use garlic bread as your bun is going to be pretty good. All of the components were equally good on their own and the sandwich as a whole was a success. Merry Christmas everyone! See you all next weekend after Christmas for another burger.
No comments:
Post a Comment