Ingredients
-
1/2
-
2
-
1
-
3
-
1
-
1/4
-
1
-
1/4
-
2
-
1/3
-
1/2
-
2
-
1
-
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. |
