Friday, March 16, 2012

Chicken Parmesan Burgers

These burgers were a nice twist on the traditional beef burger. I think you will like them!

serves 12 ( 6 points+)

  • 12 ( 2 oz) square ciabatta rolls, toasted
  • 2 lbs. ground chicken breast
  • 2 c. marinara sauce, divided
  • 1 tsp. dried thyme
  • 1 tsp. crushed red pepper
  • ½ tsp. salt
  • ½ tsp. pepper
  • 1 c. part-skim shredded mozzarella
  • ¼ c. parmesan cheese, grated

Combine chicken with 1c. marinara, thyme, crushed red pepper, salt and pepper. Form into 12 small burgers.
Heat a large nonstick skillet coated with cooking spray. Cook burgers until no longer pink. Add mozzarella, reduce heat, cover until cheese melts.
Toast ciabatta rolls in an oven heated to 350 degrees. Cut rolls open, place burgers on each roll, top with remaining marinara and parmesan cheese.

adapted from "Cooking Light"


  1. Replies
    1. Yes, 6 points+ for one, including the bread.

    2. That might work for dinner tomorrow if I add a lot of veggies and fruit and drink a lot of water to fill up.

  2. I am making these right now and he mixture seems really watery from all thr manrinara sauce. I hope they turn out ok! Was it watery when you made it?

    1. Keddie,
      Did you mix the chicken with just half the marinara? Chicken is by nature more watery, but 1 c. of marinara should be fine.

  3. How did you come up with the point value of each burger (with bun)? I put it into my recipe maker on my WW app and it is saying that it is 11 points per burger not 6.


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