Caprese Stuffed Burgers
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 20g||31%|
|Saturated Fat 3.5g||18%|
|Total Carbs 39g||13%|
|Dietary Fiber 5g||20%|
|Vitamin A 6%|
|Vitamin C 45%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
Heat 2 tablespoons of olive oil in a medium skillet over medium heat. Add onion and sauté, until slightly soft, about 2 minutes. Add the apples and sauté 2 more minutes. Add the ground chicken, dried sage, ½ teaspoon salt and ¼ teaspoon black pepper. Sauté for 6 to 8 minutes until chicken is cooked through. Transfer to a large bowl.
In the same skillet, heat the remaining 2 tablespoons olive oil over medium heat. Add the shredded potatoes in a single layer and the remaining salt and black pepper. Cook potatoes without stirring for about 3 to 4 minutes or until golden brown on the bottom. Turn the potatoes and cook 5 to 6 more minutes until brown all over. Top potatoes with the chicken apple mixture and remove from heat.
Using a wooden spoon, make 4 indentations into the chicken-apple mixture. Crack 1 egg into each indentation.
Place the skillet in a pre-heated 375 degrees F. oven for about 15 to 18 minutes or until eggs are cooked to your desired doneness. Remove from the oven and serve right in the skillet.
TIP: Use store bought frozen shredded potatoes or frozen hash brown potatoes. If you can’t find frozen potatoes, use 3 (8-ounce) baking potatoes. Peel and shred potatoes into a large bowl filled with cold water. Soak for 5 minutes to remove the starch. Drain and squeeze dry in a clean dishtowel.
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