Recipe submitted by Bob Gadsby, Great Falls, Montana
Tuscan Chicken
Cakes with Tomato Basil Relish
- 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 & oil dressing
Golden Aioli (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 frypan,
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 Aioli. Top each cake with dollop of
Tomato-Basil Relish.
Makes 4 servings (2 cakes
per serving).
Golden Aioli:
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.
