Monday, February 20, 2012

Chicken and Portabella Burgers

These portabella burgers hit every taste bud that you can imagine. This is food porn at it's best! I started these burgers off with a thin slice of crispy chicken breast, then stacked a nice roasted portabella mushroom on top. Finally I placed some sauteed garlic kale on top and sealed it with some melted mozzarella cheese. Put it on an onion roll and whip up (or buy) a roasted red pepper "pesto" and you have a huge yet nutritious sandwich.

Chicken and Portabella Burgers
Serves 4

1 chicken breast, thinly sliced into 4 pieces
1/2 cup Italian seasoned breadcrumbs
2 Tbsp olive oil, divided
2 cloves garlic, minced
4 small Portabella mushroom caps
2 cups kale, chopped
1 tomato, sliced thin
1 cup shredded part-skim mozzarella cheese
4 Onion rolled, halved

1/4 cup sundried tomato pesto*
2 Tbsp reduced fat mayonnaise
pepper, to taste

*Combine and blend or pulse in a food processor:
1/2 cup of roasted red peppers
2 Tbsp garlic
1/3 cup basil
1 tsp olive oil

Directions: Prepare the bruschetta ahead of time. Combine all ingredients and let set for 20 minutes.

Preheat the oven to 350. Coat the chicken breast with breadcrumbs. Heat the oil and garlic in a frying pan. Add the chicken and cook for 5 minutes per side.

 Brush the mushrooms with olive oil and sprinkle with salt and pepper. Bake for 15 minutes.

Saute the kale in 2 Tbsp water. Remove the mushrooms and place 1/2 cup of kale in the center. Add 2 Tbsp of bruschetta and top with 1/4 cup mozzarella. Bake for additional 5 minutes until cheese is melted.
Place the chicken on the bun and top with a stuffed mushroom. Serve hot.

Nutrition Facts: 1 Burger with Toppings

Nutrition Facts
Serving Size  ( 0 g )
Amount Per Serving
Calories  0
% Daily Value *
Total Fat  0g
Saturated Fat  0g
Trans Fat  0g
Cholesterol  0mg
Sodium  0mg
Total Carbohydrates  0g
Dietary Fiber  0g
Sugars  0g
Protein  0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%

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