New England Chicken Patty Sandwiches

What makes these “New England” you ask? As a New Hampshire native, I say that’s an excellent question. And I have no idea. (The apple? Cheddar? Eh. Weak.) Despite that, they were very tasty and you should make them.

It’s no secret that I’m a sandwich girl. Sandwiches, burgers, melts, paninis — you name it, I love it. They’re so easy — everything is right there in one handy little package you can hold in your hand. What’s not to love?

I’ve got some quirks when it comes to sandwiches, though. If it’s a cold sandwich, it has to be made by someone else. I just don’t like cold sandwiches I make myself. I’ll eat them, but I won’t like them. Not so with hot sandwiches, so this one worked out just fine for me. Rachael Ray calls this a “sammie” — in my opinion, there’s not much that’s more annoying than that word. Nails on a chalkboard. So let’s just call it a sandwich, shall we? Okay then.

TW’s Tips

  • I made this with ground turkey instead of chicken because it’s easier to find and I had some on hand.
  • I thought I had an onion on hand and I didn’t (oops!) so I just sauteed the apples. I’m not a huge onion fan, but I’d definitely add *maybe* half of one for a little extra flavor. Not a fan of too much onion.
  • I made my own honey mustard with honey and Dijon mustard (duh) and it was quite tasty.
  • If you don’t want to bother with the broiler, just put the cheese on the burgers when they’re almost cooked and tent the pan with foil for the last few minutes so it melts.
  • Serve with salt and vinegar chips — my fave!

New England Chicken Patty Sandwiches


  • 1 package of ground chicken (usually around 1 – 1 1/3 lbs)
  • Salt and black pepper
  • 1 tablespoon poultry seasoning
  • 4 tablespoons EVOO
  • 1 small red onion, thinly sliced (I recommend 1/2)
  • 1 Granny Smith apple, quartered, cored, and thinly sliced
  • 4 English muffins, split and toasted
  • Sliced sharp cheddar cheese
  • 4 tablespoons honey mustard
  • 1 1/2 cups watercress (a small bunch), chopped


Preheat your broiler.

In bowl, mix chicken with salt, pepper and poultry seasoning. Form 4 thin patties. Preheat one large and one medium sized skillet over medium-high heat. Add about 2 tablespoons of EVOO, twice around the pan, to each skillet. Place chicken patties in large skillet and cook for 5-8 minutes on each side (or until cooked through).

Meanwhile, add apples and onions to second skillet, season with salt and pepper and cook until tender, 6-7 minutes.

Place a chicken patty on each English muffin bottom and top with some of the apple/onion mixture and a slice of cheese. Slide them under the broiler for a minute or two to melt the cheese. Spread each muffin top with a tablespoon of honey mustard. Top the chicken patties with a handful of watercress, set the muffin tops in place, and serve with a few chips.


Chutney and Cheddar-Stuffed Chicken Breasts

Oh yeah — recipe success! I made this delicious meal — Chutney and Cheddar-Stuffed Chicken Breasts with BLTPs (Bacon Leek Tomato Potatoes) — for dinner Wednesday night.

The recipe is from Rachael Ray’s “Big Orange Book.” I am a BIG Rachael Ray fan. Not so much of her as a person (she can be a little much, and her cooking show is annoying), but I’m a fan of her cookbooks (I have pretty much every single one) and her easy, reliable, yummy recipes. I’m a champ at following a recipe and she makes it pretty fool-proof.

TW’s tips for this recipe:

  • I used multicolored potatoes to give the BLTPs a bit more color.
  • I omitted chicken stock, which she called for as a finishing touch to the potatoes. I didn’t want to lose the crispy finish on the potatoes and felt like it would turn the whole dish into mush. So I took that part out of the recipe below.
  • I used mango chutney because I had some in the fridge, but I’d love to hear how this is with another kind!
  • I used top notch extra sharp Cabot cheddar — it makes all the difference. The sharpness of the cheese and the sweetness of the chutney, combined with the nice brown crust on the chicken was killer!
  • I cooked this on a night when it was way too hot to use the oven. Don’t do that. I hated myself. But I was much happier once I ate this meal.

Chutney and Cheddar-Stuffed Chicken Breasts with BLTPs (Bacon Leek Tomato Potatoes)


  • 1 1/2 pounds red bliss, fingerling or baby Yukon gold potatoes, skin left on
  • 3 tablespoons extra-virgin olive oil (EVOO), plus additional
  • Salt and freshly ground black pepper
  • 1 pint grape or cherry tomatoes
  • 4 boneless, skinless chicken breasts
  • 2 tablespoons prepared chutney
  • 8 slices sharp white cheddar
  • 4 slices thick-cut bacon, chopped
  • 2 leeks, white and light green parts only, cleaned and thinly sliced

Preheat oven to 425ºF.

Place potatoes onto a baking sheet, drizzle them with a little EVOO and season with salt and freshly ground black pepper. Toss them to evenly coat and move them to one half your baking sheet. Roast them for 20 minutes, turning occasionally.

After 20 minutes, toss the tomatoes onto the empty half of the baking sheet, drizzle them with a little EVOO and season with salt and freshly ground black pepper. Return the pan to the oven and continue roasting another 20 minutes, turning the veggies occasionally but keeping them separate, until the potatoes are tender and the tomatoes have burst open.

Once the tomatoes go into the oven, place the chicken breasts onto a cutting board and cut a pocket into one side of each of them using a paring knife. Spread about 1 tablespoon of chutney and place 2 slices of cheddar inside the pocket of each. Season the outside of each breast with salt and freshly ground black pepper.

Place a medium-size skillet over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon, and sear the chicken breasts in the large pan until golden brown, 3-4 minutes per side.

Once the chicken is seared on both sides, transfer them to the oven to finish cooking, about 5-6 minutes (if your pan is oven-safe, just put the whole pan in the oven. Otherwise put the meat onto a baking sheet before moving it to the oven).

Once the chicken goes into the oven, place another large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the bacon and cook, about 2-3 minutes. Once the bacon starts to brown, add the leeks and cook until tender, another 4-5 minutes.

When the vegetables have finished roasting, transfer them to the skillet with the bacon and leeks. Season everything with salt and freshly ground black pepper.

Serve up the cooked chicken breasts with a scoop of BLTPs alongside.