Heat a large non stick skillet over medium heat. Place the chicken in a bowl and add the smoked paprika, grill seasoning and parsley. Using a hand held grater, grate the onion into the chicken. Add the garlic and mix to combine. Make a mini patty, the size of a quarter, and cook it up a minute on each side. taste and check seasonings.Drizzle chicken mixture with the EVOO and form 4 large thin patties then place them in a pan. Cook the patties for 5 minutes on each side. Toast the bread slices and spread liberally with softened butter.Serve the patties on the buttered toast with some chopped dark greens.
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