Chicken burgers come together in a snap

When you've got the right pantry staples on hand, it's ever so easy to pull together a nutritious, satisfying dinner in just minutes. Today's California Chicken Burgers rely on some unlikely ingredients - chicken in a foil pouch, roasted peppers from a jar and 100-calorie, fiber-rich "sandwich thins."

We used to rely on canned chicken as a pantry staple, but a few years ago, chicken followed tuna into the no-drain foil pouches found on the "canned meats" grocery aisle. This chicken is shelf-stable for more than a year and much fresher tasting than its canned cousin.

A new type of bread, sandwich thins offer fewer calories (often 100 for both slices) and lots of whole grains and fiber. Packages typically contain eight "buns," and the extras store well, tightly wrapped, in the refrigerator.

For those who are cooking for one or two people, the chicken patties themselves refrigerate nicely for up to five or six days, and freeze well also. (Package them individually before freezing for quicker thawing. Then you can either zap them in the microwave or reheat in a skillet for a crisper crust.)

While our California Chicken Burgers are delicious on their own, they're even better with our fresh Avocado Salsa. For that easy recipe, visit our Web site at KitchenScoop.com.

Suggested menu: California Chicken Burgers with Avocado Salsa and pineapple slices.

Beverly Mills and Alicia Ross write "Desperation Dinners!" Write them at Desperation Dinners, c/o United Media, 200 Madison Ave., New York, NY 10016 or tellus@kitchenscoop.com. More at kitchenscoop.com.