4 sliced white bread
1/4 c. skim milk
1 1/4 lb. skinned, boneless chicken breast, put into small pieces
1 tbsp. and 2 tsp. butter
1/2 tsp. salt
1/8 tsp. pepper

In food processor with cutting blade, crumble bread. Add half of crumbs to milk and let soak 5 minutes. Set other half aside. Add chicken and soaked bread to processor. Process until paste. Add 2 teaspoons butter, salt and pepper. Process until combined.

Moisten hands with cold water. Form 4 patties, 3/4 inch thick. Dredge patties in bread crumbs that were set aside. Heat 1 tablespoon butter in non-stick skillet until hot and bubbly. Cook patties approximately 5 minutes on each side until golden brown.