Portion Size: 3 1/2 oz. cooked patty (approx. ½ c.)

Ingredients: Yields: 8 servings

Ingredients	Notes:
3 tablespoons oil, divided
1/2 cup onion	Wash, peel and finely chopped.
2 small clove garlic	Wash, peel and finely chopped.
2 1/2 pounds lean ground chicken
1/4 cup parsley	Wash, trim and finely chopped.
2 teaspoons dried tarragon leaves	Crushed.
1/2 teaspoon dried thyme leaves	Crushed.
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons flour

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Heat 1 tablespoon oil skillet over medium low heat.  Add onion and garlic; cook until tender and soft, about 3 minutes.
2	Meanwhile, combine chicken, parsley, tarragon, thyme, salt and pepper in mixing bowl.  Blend onion mixture with chicken mixture.
3	Form into 8 patties; dust with flour.
4	Heat remaining tablespoons oil in clean skillet over medium heat.  Cook until patties are browned on both sides, no pink remains in center and juices run clear.	Internal temperature of chicken should reach 165 degrees F.