Wednesday, January 20, 2010

French Onion & Herb Chicken Melts

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One thing I love about living in Chicagoland is the plethora of food related businesses based here. A local business I like and have gotten to really know personally is Urban Accents. A few months ago I took friends to the Urban Accents headquarters to meet Tom Knibbs, President of the company. Tom took us through a tour of the facility and we learned so much as well as tried quite a few of their products. You can read about and look at the pics of our Urban Accents tour here.

Just recently, my friends at Urban Accents informed me of their new "Easy Entertaining" line of dip mixes. They were kind enough to send me a set of their 4 new dips to enjoy. Their 'Herb & French Onion Dip Mix' inspired me to think outside of the box and use the mix for something other than your usual chips and dip. Instead, I used the mix to create French Onion & Herb Chicken Melts.


I'm a burger and patty melt fan, there's no doubt about that, so to jazz them up, I like using various spices, seasonings and herbs to impart some interesting flavors. Using the dip mix for these patty melts turned out to be a fantastic and delicious idea! Alternatively, you can use your favorite soup onion mix in place of the dip mix... however I encourage you to try Urban Accents out. In fact, you probably have tried their products without knowing it. Urban Accents is also the company that creates the various spice and food mixes for places like Crate & Barrel, Sur la Table, Williams Sonoma and even Martha Stewart!


French Onion & Herb Chicken Melts
recipe inspired by Urban Accents

1 pound ground chicken
1 (1-ounce) packet onion soup mix
1 tablespoon freshly chopped parsley
1 tablespoon freshly chopped chives
1 tablespoon minced garlic
4 (1-ounce) slices Swiss cheese
4 pieces of toasted bread (or hamburger rolls for burgers)
sandwich toppings of your choice - lettuce, tomatoes, etc

Preheat grill or grill pan. Combine ground chicken, soup mix, fresh herbs, and minced garlic in medium bowl, mixing only until blended. Do not overmix. Form into four 1/2-inch thick patties about 1 inch larger in diameter than buns. (This allows for some shrinkage.) Grill 5–6 minutes. Alternately, you could make 8 mini sized burgers or sliders and grill 2-3 minutes.

Turn burgers and top with cheese slices. Cook 4–5 minutes more until internal temperature of burgers reaches 165°F.

Place 1 burger on bottom half of each piece of toast. Top with your favorite burger toppings, assemble and serve.

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