These chicken patties with tomato and cheese are juicy, golden, and packed with protein — a quick skillet dinner that comes together with finely diced chicken, melted cheese, and fresh dill. Serve them with sour cream and a simple salad for an easy weeknight win. Fans of our Creamy Chicken Potato Bake will enjoy this lighter, pan-fried take on chicken dinner.
Ingredients
- 300 g chicken fillet
- 1 egg
- 1.5 tomatoes
- 50 g hard cheese, grated
- 2 tbsp sour cream
- 2.5 tbsp whole-grain or all-purpose flour
- Fresh dill, chopped
- Salt to taste
Instructions
- Dice the chicken fillet finely. Add the egg, grated cheese, chopped dill and tomatoes, flour, and salt; mix well.
- Spoon small patties into a lightly oiled skillet.
- Fry over low heat about 4 minutes per side until golden.
- Serve with sour cream.
Tips
- Dice the chicken small and evenly so the patties hold together and cook through.
- Keep the heat low so the cheese melts inside without browning the outside too fast.
- For another easy chicken skillet idea, try our One-Dish Chicken Rice Bake, and find poultry cooking tips at USDA.
Nutrition: per 100 g: 123 kcal, protein 20 g, fat 4 g, carbs 4 g
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