From the kitchen of One Perfect Bite...There are times when improvisation in the kitchen is necessary. We had unexpected guests arrive this afternoon and a dinner planned for two had to be stretched to feed four. I had two chicken breasts halves thawed for our supper and I used them a the base for patties I extended with standard pantry and refrigerator items. My add-ins had a Mediterranean flair, so I decided to call the dish Corsican Chicken Steaks. I later amended the name to patties because I didn't feel my end result created patties that were steak-like in size. Their taste and texture are, however, more steak than burger-like. These patties have more texture than those that are made with ground chicken. I've found that ten pulses in the food processor gives the chicken the texture I'm looking for. I use no egg or bread crumb to bind the chicken mixture. I've found that the patties hold their shape without a binder if you delay turning them until a crust forms on their lower surface. They can be served in a bun or on pita bread, but I like to serve them as-is with a lemon coleslaw, found here, and a crusty Swiss Rosti potato which you can find here. I know those of you who give this recipe a try will enjoy chicken prepared in this way. The patties are fast and easy to make and they are perfect if you are looking to serve something different for a change. Here is how they are made.
