Chicken Breakfast Sausage Patties

My favorite breakfast, as of late, is a whole wheat english muffin with an egg. I decided to add more protein to the dish with a chicken sausage patty. I looked around at a few different recipes and settled on a savory one from recipezaar for turkey sausage. The reviews said it was very spicy, so I cut back the black and cayenne pepper by half. With those amounts, I found it to be not at all spicy, so I might increase them for the next batch. I was pleasantly surprised to find that fresh boneless skinless chicken breasts, in place of the turkey, were easy to grind up in my mini food processor, and held together very well!




Chicken Breakfast Sausage Patties
Source: Adapted from recipezaar
Yield: about 13 patties

1 lb ground chicken
1 teaspoon salt
2 teaspoons sage
1 teaspoon fennel seed
1 teaspoon thyme
1 teaspoon black pepper
1/2 teaspoon white pepper
1/2 teaspoon cayenne
1/4 teaspoon garlic powder
1/8 teaspoon ground cloves
1/8 teaspoon nutmeg
1/8 teaspoon allspice

Directions
1. Combine all ingredients (use less pepper if you don't want a spicy taste) and blend well. If time permits, refrigerate overnight to let the meat absorb the flavor of the spices.

2. Form into patties. Heat a non-stick griddle or pan over medium heat. Spray pan with cooking spray. Add chicken patties and cook until brown on one side, about 5-10, then flip and cook through, about 5 minutes. Freeze leftovers. Don't overcook or they will dry out--remove from the heat as soon as they're no longer pink inside, but still juicy. (if you prefer a moister texture, you add a splash of olive oil or an egg to the mixture just prior to cooking).