Chicken Patty Parm
The patties roast instead of fry, so a from-scratch marinara and a browned cheese topping come together in the same hot oven with barely any extra cleanup.
Preheat oven to 500°F with a rack at center. Line a baking sheet with parchment paper.
For the patties: place the ground chicken in a large bowl, season with salt and pepper, and combine. Make a well in the center and fill with the breadcrumbs, then moisten with the milk. Add the egg and parmesan, grate in half the garlic, and add the chopped parsley, fennel seed, nutmeg and a pinch of the red pepper flakes. Drizzle in 3 tablespoons of the olive oil and combine the mixture, then form into 4 large, thin patties. Arrange on the parchment and roast 12 minutes, then remove.
Meanwhile, for the sauce: heat the remaining olive oil and the butter in a deep skillet or sauce pot over medium to medium-high heat. Add the chopped onion and let it soften while you chop the remaining garlic. Add the garlic and stir a minute, then add the sun-dried tomato paste, then the red wine, and bring to a bubble.
Add the crushed tomatoes and season with the remaining red pepper flakes and the oregano. Reduce the heat and simmer to thicken slightly.
To serve: top the chicken patties with the sauce, covering to the edges. Top with the mozzarella and parmesan and return to the oven to brown the cheese.
Top the patties with basil and parsley before serving.
Made it? Be one of the first to rate it.
