Herbed Chicken Patties

1 lb ground chicken breast
1/2 cup crumbled corn bread or soft bread crumbs
1/4 cup chopped fresh parsley
1 tsp dried thyme
1/2 tsp dried sage
1/4 tsp salt
2 cup chicken stock
1/2 cup chopped green onions
2 cloves garlic, minced
1/2 tsp hot sauce
1/2 tsp black pepper
1 tsp oil

In medium bowl, combine chicken, bread, onion, parsley, sage, garlic, thyme, hot sauce, pepper and salt. Mix well & form into 8 thick patties. Place on a plate, cover, and refrigerate for 30 min.

Coat a 10-inch skillet with non-stick spray and place over medium-high heat. Add 1/2 tsp of oil. When the oil is hot, add 4 of the patties. Cook for 6 minutes, or until golden brown and no longer pink. Check by inserting the tip of a sharp knife into 1 patty. Cook remainder of patties.

Add stock to skillet after patties are removed, scraping to loosen any browned bits from the bottom of the pan. Bring to a boil over high heat for 5 minutes, or until stock is reduced by half. Spoon over patties.

Freeze: Place cooled, cooked patties in a tray. Put in freezer for several hours or until solid. Transfer to freezer bags. Pack sauce in a separate bag and freeze. Thaw both. Reheat in a covered skillet over medium heat, turning once, for 5 minutes or until hot. Reheat sauce in a covered medium sauce pan, stirring frequently, for 5 minutes, or unti bubbly.