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Category: Chicken
Prep Time: Cook Time: Total Time:
3 cups cooked chicken, shredded and chopped
1 cup Italian seasoned bread crumbs, divided use
1/4 cup mayonnaise
1 egg, lightly beaten
1/4 cup prepared basil pesto
2 tsp honey mustard
1/3 cup finely chopped roasted peppers, drained
1/3 cup finely chopped red onion
2 tbsp olive oil
1 5-oz package salad greens
1/3 cup prepared balsamic vinegar and oil dressing
Golden Aioli (recipe follows)
Tomato Basil Relish (recipe follows)
Mix together chicken, 1/2 cup of bread crumbs, mayonnaise, egg, pesto, honey mustard, roasted peppers and red onion. Using a 1/3-cup measure, shape chicken mixture into eight cakes; lightly coat each with remaining 1/2 cup bread crumbs.
Heat oil over medium-high heat. Add chicken and cook until golden brown, about 3 minutes per side; drain on paper towels.
Toss greens with dressing and divide among four serving plates. Top each with 2 chicken cakes and drizzle with Golden Aioli. Top each cake with dollop of Tomato Basil Relish. Serves 4.
Golden Aioli: Whisk together 1/2 cup mayonnaise and 2 tbsp of honey mustard.
Tomato Basil Relish: Combine 1 cup seeded and chopped plum tomatoes, 1/3 cup chopped red onion, 3 tbsp (drained) chopped sun-dried tomatoes, 2 tbsp prepared balsamic vinegar and oil dressing and 1 tsp prepared basil pesto.
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TUSCAN CHICKEN CAKES WITH TOMATO-BASIL RELISH
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Category: Chicken
Prep Time: Cook Time: Total Time:
3 cups cooked chicken, shredded and chopped
1 cup Italian seasoned bread crumbs, divided use
1/4 cup mayonnaise
1 egg, lightly beaten
1/4 cup prepared basil pesto
2 tsp honey mustard
1/3 cup finely chopped roasted peppers, drained
1/3 cup finely chopped red onion
2 tbsp olive oil
1 5-oz package salad greens
1/3 cup prepared balsamic vinegar and oil dressing
Golden Aioli (recipe follows)
Tomato Basil Relish (recipe follows)
Mix together chicken, 1/2 cup of bread crumbs, mayonnaise, egg, pesto, honey mustard, roasted peppers and red onion. Using a 1/3-cup measure, shape chicken mixture into eight cakes; lightly coat each with remaining 1/2 cup bread crumbs.
Heat oil over medium-high heat. Add chicken and cook until golden brown, about 3 minutes per side; drain on paper towels.
Toss greens with dressing and divide among four serving plates. Top each with 2 chicken cakes and drizzle with Golden Aioli. Top each cake with dollop of Tomato Basil Relish. Serves 4.
Golden Aioli: Whisk together 1/2 cup mayonnaise and 2 tbsp of honey mustard.
Tomato Basil Relish: Combine 1 cup seeded and chopped plum tomatoes, 1/3 cup chopped red onion, 3 tbsp (drained) chopped sun-dried tomatoes, 2 tbsp prepared balsamic vinegar and oil dressing and 1 tsp prepared basil pesto.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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