Chicken and Stuffing Burgers

 1 cup sage and onion seasoned stuffing mix, crushed

1/4 cup fat free, less sodium chicken broth

1 pound lean ground chicken

1/2 cup chopped green onions

3 tablespoons fresh thyme

1 large egg, lightly beaten

1 large egg yolk

1/4 teaspoon salt

1/4 teaspoon black pepper, fresh ground

1 tablespoon canola oil

apricot chutney or prepared mustard (optional)

4 light wheat hamburger buns, toasted

4 small green lettuce leaves

 Combine stuffing mix and broth in large bowl, let stand 10 minutes

Add chicken adn next 6 ingredients; combine gently with hands just until blended.  Divide mixture into 4 equal portions, shaping each into a 1/2 -inch-thick patty.

Heat oil in a large nonstick skillet over medium-high heat.  Add patties and cook 4 minutes or until lightly browned.  Turn patties, and cook 4 minutes or until well done.

Spread chutney or mustard on bottom half of each bun, if desired.  Top each with 1 patty, 1 tomatoe slice, 1 lettuce leaf and top half of bun.