I don’t think I’ll ever go back to plain chicken patties after making these. They’re crispy on the outside from a golden breadcrumb coating, and when you cut into one you get this incredible surprise: a pocket of savory sauteed mushrooms and gooey melted cheese right in the middle. They look like something you’d get at a nice restaurant, but they’re honestly not hard to make at all. My family lost their minds the first time I served them.
- 1.75 lbs ground chicken
- 1 egg
- 10 oz mushrooms (button or cremini)
- 1 onion
- 2 tablespoons sour cream
- 3.5 to 4.5 oz shredded mozzarella or other melting cheese
- ½ teaspoon garlic powder
- 2 tablespoons unsalted butter
- ¾ cup breadcrumbs
- salt and black pepper to taste
- oil for frying
Start with the filling. Finely dice the onion and cook it in the butter over medium heat until soft. Add the chopped mushrooms and cook until all the extra liquid has cooked off. Stir in the sour cream, salt, and pepper, cook another 2 to 3 minutes, then set the filling aside to cool completely.
For the chicken mixture, combine the ground chicken with the egg, garlic powder, salt, and pepper. Mix it really well until everything is evenly blended.
Now for the fun part. Lay a piece of plastic wrap on your work surface. Put a portion of the chicken mixture on it and flatten it out into a round patty with your hands. Place a spoonful of the mushroom filling in the center along with a piece of cheese. Using the plastic wrap to help you, lift the edges of the chicken up and over the filling, sealing it completely inside. Shape it into a firm, tight patty with no gaps or openings where the cheese could leak out. Once it’s sealed, peel off the plastic and roll the patty in breadcrumbs to coat it all over.
Arrange the patties on a lined baking sheet and bake in a preheated 350°F oven for 20 to 25 minutes, until golden and cooked through.
The patties come out incredibly juicy, fragrant, and filling. And when you cut into one, you get that tender mushroom filling and a river of melted cheese in the middle. They look and taste like a real special-occasion dish, but they’re easy enough for a regular weeknight.
