Chicken Patties

Wednesday, May 1, 2019


 I stumbled across the Daley Plate on Instagram - the food is delicious, it's easy, it's not pretentious, it's just perfect.  It's so interesting sometimes the ones that stick out, right?  I am not a fan of turkey, so ground chicken is it for me.  I use it in a lot of dishes now. Original Recipe

Chicken Patties

Yield: 4

prep time: 10

cook time: 20

total time: 30


  • 1lb ground chicken (white or dark, but darker meat will take slightly longer)
  • 2 tablespoons sour cream
  • 1 heaped teaspoon chopped fresh rosemary
  • 2 teaspoons kosher salt
  • 1 teaspoon cayenne pepper
  • 2 large cloves, minced fine
  • Zest of 1 medium sized lemon
  • 2-3 slices lemon per chicken patty
  • 2 tablespoons chopped chives
  • 2 slices of prosciutto per person
  • 1 cup cavatappi
  • 1/2 cup peas per person


  1. Using the appropriate sized pot, bring some salted water to a boil for the pasta.  In a smaller pot, add your peas, season, add 1/2 tsp butter and cook, at a simmer for 5 minutes or until the desired tenderness. 
  2. While the water is heating up and the peas are starting to simmer, slip on a pair of gloves, because raw ground chicken feels gross.  Or not.
  3. In a medium sized bowl, mix all the ingredients together - don't overmix. 
  4. Heat some olive oil in a skillet over medium high heat and divide chicken mixture into four equal parts. Flatten gently to form patties, then sear for 5-8 minutes per side or until internal temperature reaches 160F.
  5. Remove patties from the heat and add the slices of prosciutto and cook until crispy, about 3 minutes while the chicken patties rest. 
  6. Mix or don't mix your peas and pasta - top with a chicken patty and prosciutto - Enjoy!

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