1 lb boneless, skinless chicken thighs, cut in 2" cubes
3/4 tsp salt
3/4 tsp ground black pepper
Preheat oven to 350°F. Line a cookie sheet with parchment paper; set aside. Place the onion, apples, and sage into the 40-oz Master Prep Bowl. Pulse 5 to 7 times, using short pulses, until finely chopped.
Heat the olive oil in a medium skillet over medium heat. Add apple mixture and cook, sautéing until aromatic and tender. Remove from heat and place in a large bowl to cool.
Place cubed chicken into the 40-z Master Prep Bowl. Pulse, using long pulses, until finely ground, about 10 times. Add the ground chicken to the bowl with the apple mixture. Add the cinnamon, salt, and pepper. Mix well, using your hands.
Form mixture into 8 patties and place on prepared cookie sheet. Bake 10 to 12 minutes, until cooked through.
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