Best Chicken Cakes Parmigiana Recipes

CHICKEN CAKES PARMIGIANA

Chicken Cakes Parmigiana image

Crispy outside and tender inside, Italian-style chicken cakes go from start to finish in 20 minutes.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 4

Number Of Ingredients 9

Ingredients

1/2 cup Progresso™ Italian-style bread crumbs
1 egg
2 tablespoons milk
2 tablespoons grated Parmesan cheese
1/2 teaspoon garlic salt
2 cups finely chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1/4 cup vegetable oil
1 cup tomato pasta sauce, heated
1/2 cup shredded mozzarella cheese (2 oz)

Steps:

In medium bowl, mix bread crumbs, egg, milk, Parmesan cheese and garlic salt. Stir in chicken.
Shape chicken mixture by about 1/4 cupfuls into 8 (3-inch) cakes.
In 12-inch nonstick skillet, heat oil over medium-high heat. Cook cakes in oil 4 to 5 minutes, turning once, until golden brown. Drain on paper towels.
Serve cakes topped with pasta sauce and mozzarella cheese.

Nutrition Facts : Calories 420, Carbohydrate 23 g, Cholesterol 125 mg, Fat 2 1/2, Fiber 1 g, Protein 29 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1140 mg, Sugar 6 g, TransFat 0 g

CHICKEN CAKES PARMIGIANA

Chicken Cakes Parmigiana image

Crispy outside and tender inside, Italian-style chicken cakes go from start to finish in 20 minutes from Betty Crocker.

Provided by Gagoo

Categories Chicken

Time 30m

Yield 8 cakes, 4 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup Italian seasoned breadcrumbs
1 egg
2 tablespoons milk
2 tablespoons grated parmesan cheese
1/2 teaspoon garlic salt
2 cups rotisserie-cooked chicken, finely chopped
1/4 cup vegetable oil
1 cup pasta sauce, heated
1/2 cup mozzarella cheese, shredded

Steps:

In medium bowl, mix bread crumbs, egg, milk, Parmesan cheese and garlic salt. Stir in chicken.
Shape chicken mixture by about 1/4 cupfuls into 8 (3-inch) cakes.
In 12-inch nonstick skillet, heat oil over medium-high heat. Cook cakes in oil 4 to 5 minutes, turning once, until golden brown. Drain on paper towels.
Serve cakes topped with pasta sauce and mozzarella cheese.

CHICKEN CAKES PARMIGIANA

Chicken Cakes Parmigiana image

Crispy outside and tender inside, Italian-style chicken cakes go from start to finish in 20 minutes.

Provided by @MakeItYours

Number Of Ingredients 9

Ingredients

1/2 cup Progresso® Italian-style bread crumbs
1 egg
2 tablespoons milk
2 tablespoons grated Parmesan cheese
1/2 teaspoon garlic salt
2 cups finely chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1/4 cup vegetable oil
1 cup tomato pasta sauce, heated
1/2 cup shredded mozzarella cheese (2 oz)

Steps:

In medium bowl, mix bread crumbs, egg, milk, Parmesan cheese and garlic salt. Stir in chicken.
Shape chicken mixture by about 1/4 cupfuls into 8 (3-inch) cakes.
In 12-inch nonstick skillet, heat oil over medium-high heat. Cook cakes in oil 4 to 5 minutes, turning once, until golden brown. Drain on paper towels.
Serve cakes topped with pasta sauce and mozzarella cheese.