Monday, August 2, 2010

Chicken-patty pockets

Emeril’s chicken-patty pockets

1 pound chicken
2 eggs, lightly beaten
½ cup plain breadcrumbs
¼ cup finely chopped onion
¼ cup chopped parsley
1 tablespoon minced garlic
1 teaspoon coarse salt
½ teaspoon cayenne pepper
½ teaspoon coriander
¼ teaspoon cumin
¼ teaspoon nutmeg
2 tablespoons olive oil
Pita pockets, for serving
Lettuce, for serving
Minted Yogurt Sauce (below)

Heat broiler, with rack in highest position.  In a large bowl, combine chicken, ess whites, breadcrumbs, onion, parsley, garlic, salt and spices and mix until well blended.  Line a rimmed baking sheet with foil and drizzle with 1 tablespoon oil.  Divide chicken mixtures into 8 portions and place on sheet.  Shape each into an oval patty and use your hand to flatten slightly.  Drizzle with 1 tablespoon oil.

Broil until lightly browned, about 4 minutes.  Flip and cook until cooked through, about 4 minutes.  Serve in pita pocket with lettuce, tomatoes, cucumbers, and Minted Yogurt sauce.

Minted Yogurt Sauce
1 cup plain yogurt
2 tablespoons fresh mint leaves
1 tablespoon lime juice
Season with salt and pepper