Tuscan Chicken Cakes Recipe

Name: Tuscan Chicken Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
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.
3
Using a 1/3-cup measure, shape chicken mixture into 8 cakes; lightly coat each with remaining 1/2 cup bread crumbs.
4
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.
5
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.
6
For Golden Aioli: In small bowl, whisk together mayonnaise and honey mustard.
7
For Tomato-Basil Relish: In small bowl, mix together all ingredients.

822

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Chicken Cakes, 3 cups cooked chicken, shredded and chopped, 1 cup Italian seasoned bread crumbs, divided use, 1/4 cup mayonnaise, and more.

Yes, Tuscan Chicken Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Tuscan Chicken Cakes

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