This recipe for Tuscan Chicken
Cakes with Tomato Basil Relish was submitted by Bob Gadsby, Great
Falls, Montana.
Tuscan
Chicken Cakes with Tomato Basil Relish
- 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 ounces) mixed salad greens
1/3 cup prepared balsamic vinegar and oil dressing
Golden Aioli (recipe follows)
Tomato Basil Relish (recipe follows)
- 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 frypan,
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 4 serving plates. Top each with 2 chicken
cakes; drizzle with Golden Aioli. Top each cake with dollop of
Tomato-Basil Relish.
Makes 4 servings (2 cakes
per serving).
Golden Aioli: In small bowl, whisk together
1/2 cup mayonnaise and 2 tablespoons honey mustard.
Tomato-Basil Relish: In small bowl, mix together 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 and 1 teaspoon prepared basil pesto.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
