Tuscan Chicken Cakes with Tomato Basil Relish
This terrific recipe for Tuscan Chicken Cakes with Tomato Basil Relish was submitted by Bob Gadsby of Great Falls, Montana.
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 Aïoli (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 skillet, 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 Aïoli. Top each cake with dollop of Tomato-Basil Relish.
Makes 4 servings (2 cakes per serving).
Golden Aïoli: 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.