PRIZE TESTED RECIPES5
$200
WINNER
D eb o rah Biggs,
Omaha, ne
CHICKEN ON THE GRILLCATEGORY, JULY
2009
OPEN-FACE PESTO-CHICKEN BURGERS
1
lb. uncooked ground
chicken orground turkey
4
Tbsp. basil pesto
'4
cupfinelyshredded
Parmesan cheese
3
clovesgarlic, minced
'4
tsp. koshersaltorsalt
2
3-inchslicesciabattaor
four34-inch slices rustic
Italian bread
2
Tbsp. olive oil
4
slicesfresh mozzarella
cheese
2
cupsfresh basil leaves,
arugula,orspring
garden mix
8
smalltomatoslices
Ground black pepper
1
. In bowl combine chicken,
half the
pesto, the
Parmesan cheese, garlic, and salt. Shape in four
'/j-inch-thick oval patties (to fit bread).
2
. Horizontally halve ciabatta. Brush cut sides of
ciabatta or both sides of Italian bread with olive
oil; set aside.
3
. For charcoal grill, place patties on greased
rack directly over medium coals. Grill,
uncovered, 10 to 13 minutes or until chicken is no
longer pink (165°F), turning once halfway through
grilling. Top each patty with mozzarella cheese.
Cover grill; grill 1 to 2 minutes more or until
cheese is melted. Add bread to grill rack; grill 1 to
2 minutes each side or until toasted. (For gas grill,
preheat grill. Reduce heat to medium. Place patties
on grill rack over heat. Cover; grill as above.)
4
. Arrange basil or greens on toasted bread. Top
with chicken patties, tomato slices, and
remaining pesto. Sprinkle coarsely ground black
pepper. MAKES 4SERVINGS.
