Chicken Cakes Parmigiana

Submitted by Gagoo

"Crispy outside and tender inside, Italian-style chicken cakes go from start to finish in 20 minutes from Betty Crocker."

 

• Ready In: 30mins
• Ingredients: 9
• Yields: 8 cakes
• Serves: 4

ingredients

• 1⁄2 cup Italian seasoned breadcrumbs
• 1 egg
• 2 tablespoons milk
• 2 tablespoons grated parmesan cheese
• 1⁄2 teaspoon garlic salt
• 2 cups rotisserie-cooked chicken, finely chopped
• 1⁄4 cup vegetable oil
• 1 cup pasta sauce, heated
• 1⁄2 cup mozzarella cheese, shredded

directions

1. In medium bowl, mix bread crumbs, egg, milk, Parmesan cheese and garlic salt. Stir in chicken.
2. Shape chicken mixture by about 1/4 cupfuls into 8 (3-inch) cakes.
3. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook cakes in oil 4 to 5 minutes, turning once, until golden brown. Drain on paper towels.
4. Serve cakes topped with pasta sauce and mozzarella cheese.

Reviews

[JennyMidget]

Quick and easy, and a great way to use up leftover BBQ/Rotisserie chicken. <br/>I think our cup measures are probably smaller than your American ones here in Australia, because no way could I have stretched the mix to 8 cakes, just managed 6 smallish ones.