Tuscan Chicken Cakes Recipes

TUSCAN CHICKEN CAKES WITH GOLDEN AIOLI

Steps:

• Whisk together 1/2 cup mayonnaise, 2 tbls 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 nonstick skillet over medium high heat.
• Cook cakes until golden brown on both sides and drain on paper towels.
• Combine salad greens and dressing and divide among 4 serving plates.
• Add 2 chicken cakes to each plate, top with Golden Aioli and garnish with tomato.

TUSCAN CHICKEN CAKES WITH TOMATO BASIL RELISH

Steps:

• 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. 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 fry pan, 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 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. For Golden Aioli: In small bowl, whisk together mayonnaise and honey mustard. For Tomato-Basil Relish: In small bowl, mix together all ingredients.

TUSCAN CHICKEN CAKES

Steps:

• Mix chicken, 1/2 cup bread crumbs, mayo, egg, pesto, honey mustard, peppers and red onion. Using 1/3 cup measure shape chicken into 8 cakes /patties.
• Lightly coat each cake in the remaining 1/2 cup bread crumbs.
• Heat oil in pan over high heat. Add cakes and cook until golden brown. About 3 minutes each side. Drain on paper towels and enjoy.

TUSCAN CHICKEN

Steps:

• Heat a large, deep skillet over medium high heat. Season chicken with salt and pepper. Add 2 tablespoons extra-virgin olive oil, half the chicken pieces, and a couple of crushed cloves of garlic.
• Brown chicken 2 minutes on each side and remove from pan. Add remaining oil, another single turn of the pan, remaining chicken pieces and garlic. Brown chicken 2 minutes on each side and remove. Add vinegar to the pan. Let it cook off.
• Add butter, shallots, and rosemary to the pan and cook 2 minutes, add flour and cook 1 minute more. Whisk in wine, reduce 1 minute. Whisk in broth and bring liquids up to a bubble. Return chicken to the pan and simmer over moderate heat 7 to 8 minutes to finish cooking chicken through.
• Dessert: This is a very rich meal. My suggestion for dessert is to set out a small cookie tray and offer coffee or tea.