These chicken patties tasted good, but I don't like how they cooked up. They were crispy on the broiled side, but soggy on the other side. I re-read the recipe and it never said to flip the patty half-way through cooking. If I use this recipe again I would broil one side and then turn the patty over and re-butter the top, continuing to broil them.
Broiled Chicken Patties
12 saltine crackers
1/4 t. salt
1/4 t. pepper
2 c. finely minced cooked chicken
1/2 c. half and half
1 egg yolk, beaten
1 t. lemon juice
1 minced parsley
1/4 c. melted butter
1. Crush crackers into fine crumbs between two sheets of waxed paper. Mix with salt and pepper and set aside.
2. Blend remaining ingredients, except butter, together and work in prepared crumbs.
3. Shape into four patties about 1/2- to 3/-inch thick patties.
4. Place on broiler rack and brush edges with butter.
5. Brown about 3 inches from the sides and finish browning. Makes 4.
1/4 t. salt
1/4 t. pepper
2 c. finely minced cooked chicken
1/2 c. half and half
1 egg yolk, beaten
1 t. lemon juice
1 minced parsley
1/4 c. melted butter
1. Crush crackers into fine crumbs between two sheets of waxed paper. Mix with salt and pepper and set aside.
2. Blend remaining ingredients, except butter, together and work in prepared crumbs.
3. Shape into four patties about 1/2- to 3/-inch thick patties.
4. Place on broiler rack and brush edges with butter.
5. Brown about 3 inches from the sides and finish browning. Makes 4.
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