Spinach Pesto Spread & Green Pesto Chicken Patties

by tgiffitness on February 26, 2013

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30 Days of Vegetables – Day 26

Four more recipes to go!

St. Patricks Day is just around the corner, so I thought it would be a good idea to make something green. We started off by making a pesto and spinach spread with 12 full cups of spinach, followed by Green Pesto Chicken Patties!

For St. Patty’s Day enthusiasts, green chicken burgers may sound like a great idea, but for other people, green burgers may sound pretty gross. Not to worry, the burgers don’t stay green after you cook them, but I assure you, that these chicken burgers are amazing!

If you’ve ever tried to make home made pesto before, you know that pesto is usually made with pine nuts. Unfortunately, pine nuts are really expensive, so we decided to use sunflower seeds, pumpkin seeds, and walnuts instead.

Spinach Pesto Spread

Makes: 2 cups

Click here to print recipe

Pesto Ingredients:

  • 1cup sun dried tomatoes
  • 2 tbs raw, unsalted, hulled sunflower seeds
  • 2 tbs raw, unsalted, hulled pumpkin seeds
  • 2 tbs raw, unsalted walnut pieces
  • 4 cloves garlic
  • 5 tbs extra virgin olive oil
  • 12 cups fresh baby spinach

Pesto Directions:

  • Place all ingredients in food processor and blend until smooth. You may need to scrape the sides of your processor with a spatula a few times to make sure all of the ingredients are blended evenly.
  • This spread may be used in numerous other recipes including pasta and chicken recipes.
  • Place the left overs in an air tight container and store in the fridge.

Green Pesto Chicken Patties

Makes: 6 Patties

Click here to print recipe

For last weeks chicken burger recipe, we put only the chicken breasts in the food processor, to ensure that the burgers wouldn’t turn out too watery. We decided to experiment with his recipe, to see what would happen to the consistency and texture of the patties, if we put all of the ingredients, including the vegetables, in the food processor.

I have to say, I definitely prefer using the food processor for the chicken only, but if you are in a hurry, feel free to process everything.

Ingredients:

  • 2 chicken breasts
  • 1 egg
  • 1/2 red onion
  • 7 stems fresh flat leaf parsley – minced, leaves only
  • 3 tbs pesto spread
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 to 4 tsp red pepper flakes
  • 1 bell pepper – diced finely
  • 1 tbs extra virgin olive oil for cooking

*Please excuse the excessive amount of oil in the pan. There was a spill.

Directions:

  • Preheat a large frying pan  with 1 tbs of oil on medium heat.
  • Place the 2 chicken breasts into your food processor and blend until they have reached a paste like consistency. Small chunks of chicken are okay, and may be preferred. If you do not have a food processor, dice the chicken with a good knife, into very small pieces.
  • Dice the bell pepper or peppers, as well as the red onion into very fine pieces.
  • Place all of the ingredients into a large mixing bowl, and combine well.
  • This recipe should make 6 good sized patties. Use a large spoon to scoop approximately 1/6th of the chicken mixture into the pan and shape it into a patty, using your spatula.
  • Cook for approximately 3 minutes on each side, or until the patty is cooked all the way through.
  • Enjoy!
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