Best Tuscan Chicken Cakes With Golden Aioli Recipes

TUSCAN CHICKEN CAKES

Tuscan Chicken Cakes image

Easy to make and a great way to use up leftover chicken. This recipe has a lot of great tastes going on. Came from a blog site.

Provided by aronsinvest

Categories Poultry

Time 16m

Yield 8 cakes, 4 serving(s)

Number Of Ingredients 9

Ingredients

3 cups cooked chicken, shredded and finely chopped
1 cup Italian seasoned breadcrumbs, divided
1/4 cup mayonnaise (not miracle whip, please )
1 egg, slightly beaten
1/2 cup basil pesto
2 tablespoons honey mustard
1/3 cup finely chopped roasted red pepper, drained
1/3 cup finely chopped red onion
2 tablespoons olive oil

Steps:

Mix chicken, 1/2 cup bread crumbs, mayo, egg, pesto, honey mustard, peppers and red onion. Using 1/3 cup measure shape chicken into 8 cakes /patties.
Lightly coat each cake in the remaining 1/2 cup bread crumbs.
Heat oil in pan over high heat. Add cakes and cook until golden brown. About 3 minutes each side. Drain on paper towels and enjoy.

Nutrition Facts : Calories 469, Fat 22.6, SaturatedFat 4.6, Cholesterol 129.4, Sodium 963.2, Carbohydrate 32.3, Fiber 5.3, Sugar 4.8, Protein 34.6

CHICKEN CAKES WITH REMOULADE SAUCE (QUICK & EASY!)

Chicken Cakes With Remoulade Sauce (Quick & Easy!) image

This is a delicious and quick recipe using pre-cooked chicken. Great for a weeknight dinner. Use your own pre-cooked chicken, or buy a deli-roasted chicken...both yield about 3 cups of cooked chicken. Featured in Southern Living's 40 Years of Our Best Recipes cookbook as a "Quick & Easy" recipe. From some of the reviews, I think it isn't as quick and easy as they would like :).

Provided by breezermom

Categories Sauces

Time 35m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

2 tablespoons butter or 2 tablespoons margarine
1/2 medium red bell pepper, diced
4 green onions, thinly sliced
1 garlic clove, pressed
3 cups chicken, precooked and chopped
1 cup soft breadcrumbs
1 large egg, lightly beaten
2 tablespoons mayonnaise
3 tablespoons creole mustard, divided into 1 tbsp and 2 tbsp portions
2 teaspoons creole seasoning, I prefer Tony Cachere's
1/4 cup vegetable oil
1 cup mayonnaise
3 green onions
2 garlic cloves, pressed
1 tablespoon parsley, fresh, chopped
1/4 teaspoon ground red pepper
green onion, sliced

Steps:

Melt butter in a large skillet over medium heat. Add bell pepper, 4 sliced green onions, and 1 pressed garlic clove. Saute 3 to 4 minutes until tender.
Stir together bell pepper mixture, chopped chicken, 1 cup soft breadcrumbs, 1 large beaten egg, 2 tbsp mayo, 1 tbsp creole mustard, and 1 tsp creole seasoning. Shape chicken mixture into 8 (3 1/2 inch) patties.
Fry 4 patties in 2 tbsp hot oil in a large skillet over medium heat 3 minutes on each side or until golden brown. Drain on paper towels. Repeat process once until patties are done.
Remoulade Sauce:.
Stir together 1 cup mayo, 3 sliced green onions, 2 tbsp creole mustard, 2 pressed garlic cloves, 1 tbsp chopped fresh parsley, and 1/4 tsp ground red pepper. Cover and chill until ready to serve.
Serve chicken patties topped with remoulade sauce. Garnish with sliced green onions. Enjoy!

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