Marilyn Martin's Recipe

Tuscan Chicken Cakes

Category: Recipes

I serve it with roasted fingerling potatoes, green salad and french bread. And if you have leftover patties, they are easy to reheat or cold for lunch.

Tuscan Chicken Cakes

3 cups cooked chicken, shredded and finely chopped
1 cup italian seasoned bread crumbs, divided
1/4 cup Mayonnaise ( not miracle whip, please )
1 egg, slightly beaten
1/2 cup basil pesto
2 tablespoon honey mustard
1/3 cups finely chopped roasted red peppers, drained
1/3 cup finely chopped red onion
2 tablespoon olive oil


Mix chicken, 1/2 cup bread crumbs, mayo, egg, pesto, honey mustard, peppers and red onion. Using 1/3 cup measure shape chicken into 8 cakes /patties. Lightly coat each cake
in the remaining 1/2 cup bread crumbs. Heat oil in pan over high heat. Add cakes and cook until golden brown. About 3 minutes each side. Drain on papertowels and enjoy.