By Linda Gassenheimer / Tribune News Service
Two of America’s favorite foods, pizza and burgers, combine in this pizza chicken burger. This quick dinner takes only 10 minutes to cook.
The burger uses ground chicken. Make sure the package says made from chicken breast meat only. If it says ground chicken, then skin, fat and dark meat can be used.
■ Other pasta sauce can be used instead of pizza sauce.
■ Any type of cheese slices can be used.
■ Any type of olive can be used.
■ Make salad and set aside.
■ Make burgers.
To buy: ¾ pound ground chicken breast meat only, 1 bottle pizza sauce, 1 package part skim milk mozzarella cheese, 1 small container black olives, 1 package whole wheat or whole grain hamburger rolls, 1 bunch fresh basil, 1 bag washed ready-to-eat salad, 1 large tomato and 1 bottle reduced-fat vinaigrette dressing and 1 can olive oil spray.
Staples: salt and black peppercorns.
Pizza chicken burger
¾ pound ground chicken breast meat only
½ cup bottled pizza sauce, divided use
Salt and freshly ground black pepper
Olive oil spray
2 slices part skim milk mozzarella cheese, about 1 ounce total
6 pitted black olives, sliced
2 whole wheat or whole grain hamburger rolls
Several basil leaves
Mix chicken with 2 tablespoons pizza sauce and add salt and pepper to taste. Shape into two burgers about 4-inches in diameter and ¼ to ½ inch thick. Heat a nonstick skillet over medium-high heat. Spray with olive oil spray and saute burgers 5 minutes. Turn and saute 3 minutes. Place a cheese slice over each burger. Cover with a lid and cook 2 to 3 minutes. A meat thermometer should read 165 degrees. Place burgers on bottom half of each roll. Mix olives into remaining pizza sauce and spoon over the burgers. Place several basil leaves over the sauce. Close with top of the roll.
Makes 2 servings. Nutrition per serving: 391 calories (31% from fat), 13.4 grams fat (3.5 grams saturated, 4.8 grams monounsaturated), 137 milligrams cholesterol, 45.6 grams protein, 19.4 grams carbohydrates, 3.7 grams fiber, 364 milligrams sodium.
4 cups washed, ready-to-eat lettuce
1 large tomato cut into small wedges
4 tablespoons reduced-fat vinaigrette dressing
Place lettuce and tomato wedges in a bowl and add dressing. Toss to coat salad with the dressing.
Makes 2 servings. Nutrition per serving: 54 calories (40% from fat), 2.4 grams fat (0.2 grams saturated, 0.7 grams monounsaturated), 2 milligrams cholesterol, 2.1 grams protein, 8 grams carbohydrates, 3.1 grams fiber, 21 milligrams sodium.