Tuscan Chicken Cakes

I found this recipe for leftover roast chicken and adapted it slightly as I didn’t have all the ingredients the recipe called for.

The pesto and sun dried tomatoes were omitted.  I miss pesto and sun dried tomatoes…  When we move I might use eat pasta with pesto and sundried tomatoes for a week straight.

And I used white instead of red onions, but it still turned out really well.  And I might have made one without onion for Bob, which he might have eaten in under three seconds. 🙂  Not that he has special food made for him, definitely not…

It was definitely a more original way of using the left over chicken than just reheating it which is what I might have done otherwise.

Chicken Cake

Tuscan Chicken Cakes
• 1/2 cup mayonnaise
• 2 tablespoons honey mustard
• 1 clove garlic, pressed
• 3 cups cooked chicken, shredded
• 1 cup Italian seasoned breadcrumbs
• 1/4 cup mayonnaise
• 1 egg, lightly beaten
• 1/4 cup prepared basil pesto
• 2 teaspoons honey mustard
• 1/3 cup finely chopped sun-dried tomato
• 1/2 cup finely chopped red onion
• 2 tablespoons olive oil

Whisk together 1/2 cup mayonnaise, 2 tbsp mustard and garlic, cover and refrigerate.

In a large bowl, mix together chicken, 1/2 cup bread crumbs, mayo, egg, pesto, 2 tsp mustard, tomato, and onion.

Make 8 patties (cakes) using 1/3 cup of mixture for each and coat lightly with remaining bread crumbs.

Heat oil in a large non stick skillet over medium high heat.

Cook cakes until golden brown on both sides and drain on paper towels.

Add 2 chicken cakes to each plate, top with Golden Aioli and garnish as desired.