Recipe Background

You can prepare and cook these Southwest Chicken Patties easily if you use a cooked rotisserie chicken. Just remove the chicken from the bones (I just pull it off using my fingers), chop it up and you're ready to go. Any excess chicken can be frozen for another night. Of course, you can also use left over chicken or chicken you cook yourself.

Southwest Chicken Patties

2 cups cooked chicken, finely diced (purchased rotisserie chicken works great)
2 green onions, finely chopped
½ cup seasoned Italian bread crumbs
1 teaspoon taco seasoning mix
¼ cup finely chopped red pepper (about ¼ of a red pepper)
1 Tablespoon finely chopped fresh parsley (or cilantro if you prefer)
3 eggs, beaten

1-2 Tablespoons butter to cook the patties in
1-2 Tablespoons olive or canola oil to cook the patties in

Combine the first 7 ingredients in a medium sized mixing bowl. Heat 1 Tablespoon each of butter and oil in a skillet until melted, but not browned. Place a heaping tablespoon worth of the chicken mixture into the skillet, flattening and shaping the mixture into a round patty using 2 spoons. Repeat until the skillet has about eight 1 ½” patties cooking. Cook patties about 3 minutes per side. These are easier to cook if you make the patties small and don’t turn them until the first side is fully cooked and nicely browned (about 3 minutes). When the patties are browned on both sides, transfer them to a plate lined with a paper towel to absorb any excess grease. You can either use 2 skillets to cook all of the patties at once, or make the rest of the patties out of the remaining mixture in the same skillet, adding additional butter and olive oil if needed.
Makes approximately sixteen 1 ½” patties or four servings

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