Stuffed Cream Cheese and Spinach Chicken Patties

Yield: 6 Servings
Ingredients:

6 Boneless chicken
1 (8 oz) Package Cream Cheese
cup Cooked Spinach, Well Drained
1 tbsp Minced Garlic
Seasoning salt and pepper
2 Large Eggs (mixed with 2 tsp water)
1 cups dry unseasoned breadcrumbs
cup parmesan cheese
1/3 cup melted butter
tsp garlic powder

Directions:
1. Pre heat your oil
2. Ground the chicken
3. In a large bowl, mix together cream cheese, spinach, garlic, seasonings salt and pepper
until well combined.
4. Mix dry breadcrumbs with Parmesan cheese in a shallow bowl, set aside
5. Mix together the melted butter with garlic powder, set aside
6. Scoop up a small amount of the grounded chicken and spoon equal amount of mixture in
the middle.
7. Cover the filling and shape it into small patties.
8. Dip the stuffed chicken patty into the egg, then roll into the dry breadcrumb mixture
9. Place into the frying oil that has been pre heated until golden brown.

Item

Amount

Price Per Amount

Total

Boneless Chicken
Halves
Cream Cheese

$1.29/half

$7.74

8 oz.

$0.49/oz.

$3.89

Spinach

cup (4 oz.)

$1.20/oz.

$4.80

Garlic

1 Tbsp.

--------------------

3%

Butter

1/3 cup (3 oz.)

$0.37/oz.

$1.11

Eggs

$0.40/oz.

$0.80

Parmesan Cheese

cup (2 oz.)

$0.84/oz.

$1.68

Panko Breadcrumbs

1 cup (12 oz.)

$0.33/oz.

$3.96

Garlic powder

Tsp.

--------------------

3%

Salt

Tbsp.

--------------------

3%

Pepper

Tbsp.

--------------------

3%

Total: $23.98
3%: $24.70
Price Per Portion: $4.12
33%: $12.48

Caramel Sauce
Yield: 2 cups
Ingredients

1 cup sugar

cup heavy cream

teaspoon coarse salt

teaspoon pure vanilla extract

Directions
1. In a large, deep, sturdy saucepan, spread the sugar in an even layer and place over low to
medium low heat. Watch it carefully. Once it starts to liquefy around the edges, use a
rubber spatula to very gently stir it towards the center. Continue gently stirring until all of
the sugar is melted, but take care not to over stir.
2. Once the caramel reaches a deep amber color, immediately remove it from the heat.
Carefully whisk in half the cream, which will bubble and steam quite violently. Stir until
the cream is thoroughly combined, then whisk in remaining cream and pumpkin. Stir in
the salt and vanilla. If any sugar has hardened, place the saucepan over low heat and
whisk until smooth. The caramel will be a bit thicker than normal caramel. Whisk in up
to cup more cream, if desired, for a thinner consistency.
3. Refrigerate in an airtight container for up to 2 weeks. The sauce can be rewarmed in the
microwave or in a saucepan set over low heat. Add additional cream if the sauce is to
thick.

Amount

Price Per
Amount

Sugar

1 cup

$0.08/oz.

Heavy cream

cup

$0.31/oz.

Salt

Tsp.

----------

Vanilla extract

Tsp.

----------

Ingredients

Total: $2.50
3%: $2.58
Cost Per Portion: $1.29 (per cup)
33%: $3.91

Total
$0.64
$1.86
3%
3%