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Tuscan Chicken Cakes with Tomato Basil Relish

No recipe image available.This terrific recipe for Tuscan Chicken Cakes with Tomato Basil Relish was submitted by Bob Gadsby of Great Falls, Montana.

Recipe Ingredients:

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)

Cooking Directions:

  1. In large bowl, mix together chicken, 1/2 cup of the bread crumbs, mayonnaise, egg, pesto, honey mustard, roasted peppers and red onion.
  2. Using a 1/3-cup measure, shape chicken mixture into 8 cakes; lightly coat each with remaining 1/2 cup bread crumbs.
  3. 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.
  4. 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.