This is a dinner that my family never fail to devour without complaint and ask me to cook it quite often. I manage to put it in the meal plan once a fortnight because, as well as being popular, it's fairly economical too.
2 boneless and skinless chicken breasts
1 onion, cut into quarters
2 slices of slightly stale bread made into breadcrumbs
1 tablespoon Dijon mustard
1 handful fresh flatleaf parsley
1/2 teaspoon salt
Spicy Fruity Dipping Sauce
1/2 cup apricot jam
2 teaspoons white wine vinegar
2 tablespoons sweet chilli sauce
1 teaspoon Dijon mustard
1 tablespoon tomato sauce
Put the quartered onion, chicken breasts, slices of bread, Dijon mustard, salt, parsley and egg in a food processor and pulse a few times until minced but not pureed. Don't be too over enthusiastic with your food processor.
Heat a frying pan and spray with a little cooking spray or grease with a little oil. Put a spoonfuls of the mixture into the frying pan and flatten each spoonful to form small patties. I can usually fit about 6 - 8 patties in my frying pan at once.
Cook the patties until underside has browned then turn and continue cooking until the patties are done. This usually takes about 4 minutes each side.
Serve the patties with the dipping sauce, green salad or steamed greens and some homemade oven chips or baked potatoes.
To make the sauce:
Mix all the ingredients together thoroughly in a small bowl and serve as a dip for the patties.