CHICKEN CAKES PARMIGIANA

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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

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.

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