Italian Sweet Chicken Sausage Patties

with Peppers and Onions on Garlic Buttered Rolls
From Rachael Ray: 365 No Repeats

1 1/2 pounds ground chicken
1 Tbsp grill seasoning
1 tsp fennel seeds
4 garlic cloves, minced
1/4 C tender sun-dried tomatoes
10-12 fresh basil leaves
2 Tbsp extra-virgin olive oil (EVOO), plus some to drizzle
2 cubanelle peppers (long, light green peppers), seeded and sliced
1 medium onion, thinly sliced
salt and fresh ground black pepper
4 crusty kaiser rolls, split
2 Tbsp unsalted butter
4 deli-cut slices Provolone cheese

Preheat a nonstick skillet over medium-high heat.

Place the chicken in a medium bowl with the grill seasoning, fennel seeds, and half of the garlic. Pile the sun-dried tomatoes on top of each other in small stacks, then slice into thin strips. Coarsely chop them and add to the bowl. Stack the basil leaves together, then roll them up into a log. Shred the basil by thinly slicing the log. Add the basil to the bowl. Drizzle EVOO over the bowl. Mix the ingredients together and form 4 patties, 3/4 inch thick. Cook 5-6 minutes on each side in the preheated skillet.

Heat a second skillet over medium-high heat and preheat the broiler, placing the top rack at least 6 inches from the heat.

To the hot skillet, add the EVOO, then the peppers and onions. Season the mixture with salt and pepper. Cook until just tender, about 6-7 minutes.

Toast the rolls on a broiler pan under the bot broiler. Place the remaining garlic and the butter in a small dish and microwave 15 seconds on high to melt the butter. Brush the toasted roll tops with garlic butter and reserve. Leave the bun bottoms on the broiler pan.

Place the patties on the bun bottoms, then top with peppers and onions and sliced Provolone cheese. Place the chicken sandwiches under the broiler again for 30 seconds to 1 minute to melt the cheese. Set the buttered tops in place and serve.