INGREDIENTS:
2 lbs. chicken, ground
1/2 tsp. red pepper flakes
1 tsp. salt
1 tsp. pepper
3/4 cup bread crumbs
3/4 cup milk
2 cloves garlic, minced
3 Tbl. olive oil
1/2 tsp. fennel seeds
1 cup fresh parsley, chopped
1/8 tsp. nutmeg
1 cup Parmesan cheese
1 egg
For Sauce:
1 can (15oz) tomatoes, diced
3/4 cup onions, chopped
2 cloves garlic, minced
1 cup red wine
2 Tbl. tomato paste
1 tsp. oregano
DIRECTIONS:
1: Place first thirteen ingredients into a large mixing bowl. Mix well to combine all ingredients. Divide mixture into 4 equal portions. Line large sheet pan with parchment paper (may need two pans.) Using hands, mold each portion into a ball, then slowly begin to flatten the ball. Once somewhat flatten, place patty onto parchment paper. Using finger tips, flatten the patty to about 1/2 inch thick and 5 to 6 inches round. Repeat forming 4 chicken patties.
2: For Sauce: saute onion and garlic in olive oil until onions are soft. Add oregano and mix well.
3: Preheat oven to 500°F. Add red wine to onion mixture. Cook, stirring occasionally until just about all wine has cooked away. Add tomato paste, stir to mix well. Add diced tomatoes and continue to simmer for at least ten minutes, allowing sauce to reduce down.
4: Place chicken patties into oven and cook for 15 minutes. Check patties with thermometer to ensure patties are at least 165°F internally. Remove patties to serving dishes, top with tomato sauce and sprinkle with Parmesan cheese, if desired. Enjoy!!
From: RecipeFair
