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

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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