Tuscan Chicken Cakes

Name: Tuscan Chicken Cakes
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

22 ingredients

1 steps

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

1

{"0":"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.","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.","3":"Using a 1\/3-cup measure, shape chicken mixture into 8 cakes; lightly coat each with remaining 1\/2 cup bread crumbs.","5":"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.","7":"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.","9":"For Golden Aioli: In small bowl, whisk together mayonnaise and honey mustard.","11":"For Tomato-Basil Relish: In small bowl, mix together all ingredients."}