Ingredients
-
1/2
-
2
-
1
-
3
-
1
-
1/4
-
1
-
1/4
-
2
-
1/3
-
-
-
-
-
Directions
Tuscan Chicken Cakes with Golden Aioli,A delightful summer main dish. The cakes can be made ahead and frozen. Make small cakes to serve as an appetizer. This recipe is from our special friends – Ray and Anita. They were our next door neighbors for 23 years. Our children grew up with 2 sets of parents.,Delicious!,This recipe was AWESOME, especially if you love crab cakes but can’t get a hold of fresh crab meat. I didn’t have the basil pesto but improvised by making a quick basil vinaigrette to compensate, and it was delicious. Another note, I didn’t have honey mustard for the aioli so what used was a tablespoon of whole grain mustard with a table spoon or so of honey and mixed with the mayo and it turned into a good compliment for the Chicken Cakes.
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Steps
|
1
Done
|
Whisk Together 1/2 Cup Mayonnaise, 2 Tbls Mustard and Garlic, Cover and Refrigerate. |
|
2
Done
|
in a Large Bowl, Mix Together Chicken, 1/2 Cup Bread Crumbs, Mayo, Egg, Pesto, 2 Tsp Mustard, Tomato, and Onion. |
|
3
Done
|
Make 8 Patties (cakes) Using 1/3 Cup of Mixture For Each and Coat Lightly With Remaining Bread Crumbs. |
|
4
Done
|
Heat Oil in a Large Nonstick Skillet Over Medium High Heat. |
|
5
Done
|
Cook Cakes Until Golden Brown on Both Sides and Drain on Paper Towels. |
|
6
Done
|
Combine Salad Greens and Dressing and Divide Among 4 Serving Plates. |
|
7
Done
|
Add 2 Chicken Cakes to Each Plate, Top With Golden Aioli and Garnish With Tomato. |
