TUSCAN CHICKEN CAKES

TUSCAN CHICKEN CAKES image

Categories Chicken

Number Of Ingredients 22

Ingredients

Chicken Cakes
3 cups cooked chicken, shredded and chopped
1 cup Italian seasoned bread crumbs, divided use
1/4 cup mayonnaise
1 large egg, lightly beaten
1/4 cup prepared basil pesto
2 teaspoons honey mustard
1/3 cup finely chopped roasted red peppers, drained
1/3 cup finely chopped red onion
2 tablespoons olive oil
1 package (5 ounce size) mixed salad greens
1/3 cup prepared balsamic vinegar & oil dressing
Golden Aioli
1/2 cup mayonnaise
2 tablespoons honey mustard
Tomato Basil Relish
1 cup seeded and chopped plum tomatoes
1/3 cup chopped red onion
3 tablespoons (drained) chopped sun dried tomatoes
2 tablespoons slivered basil leaves
2 tablespoons prepared balsamic and oil dressing
1 teaspoon prepared basil pesto

Steps:

For Chicken Cakes: In large bowl, mix together chicken, 1/2 cup of the bread crumbs, mayonnaise, egg, pesto, honey mustard, roasted peppers and red onion. For Chicken Cakes: In large bowl, mix together chicken, 1/2 cup of the bread crumbs, mayonnaise, egg, pesto, honey mustard, roasted peppers and red onion. Using a 1/3-cup measure, shape chicken mixture into 8 cakes; lightly coat each with remaining 1/2 cup bread crumbs. In large nonstick fry pan, place oil over medium high heat. Add chicken and cook until golden brown, about 3 minutes per side; drain on paper towels. Toss salad greens with dressing and divide among serving plates. Top each with 2 chicken cakes; drizzle with Golden Aioli. Top each cake with dollop of Tomato-Basil Relish. Makes 2 cakes per serving. For Golden Aioli: In small bowl, whisk together mayonnaise and honey mustard. For Tomato-Basil Relish: In small bowl, mix together all ingredients.

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