Tuscan Chicken Cakes With Tomato Basil Relish Recipe

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

directions

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.

nutrition data

898 calories, 67 grams fat, 35 grams carbohydrates, 45 grams protein per serving.

reviews & comments

ML REVIEW:
September 14, 2012

This is the best recipe for leftover chicken I have ever tried. The presentation is beautiful. Tastes and looks good enough for special company. In fact I'm making for company tonite. reminded the family of crab cakes only MUCH better!