Tuscan Chicken Cakes with Golden Aioli

Lorac's Note:

A delightful summer main dish. The cakes can be made ahead and frozen. Make small cakes to serve as an appetizer. This recipe is from our special friends - Ray and Anita. They were our next door neighbors for 23 years. Our children grew up with 2 sets of parents.

• Total Time: 38 mins
• Prep Time: 30 mins
• Cook Time: 8 mins

Ingredients:

Servings: 4

• ½ cup mayonnaise
• 2 tablespoons honey mustard
• 1 clove garlic , pressed
• 3 cups cooked chicken , shredded
• 1 cup Italian seasoned breadcrumbs
• ¼ cup mayonnaise
• 1 egg , lightly beaten
• ¼ cup prepared basil pesto
• 2 teaspoons honey mustard
• 1⁄3; cup finely chopped sun-dried tomato
• ½ cup finely chopped red onion
• 2 tablespoons olive oil
• 1 (5 ounce) package mixed salad greens
• 1⁄3; cup balsamic vinaigrette
• chopped tomato , garnish optional

Directions:

1. Whisk together 1/2 cup mayonnaise, 2 tbls mustard and garlic, cover and refrigerate.
2. In a large bowl, mix together chicken, 1/2 cup bread crumbs, mayo, egg, pesto, 2 tsp mustard, tomato, and onion.
3. Make 8 patties (cakes) using 1/3 cup of mixture for each and coat lightly with remaining bread crumbs.
4. Heat oil in a large nonstick skillet over medium high heat.
5. Cook cakes until golden brown on both sides and drain on paper towels.
6. Combine salad greens and dressing and divide among 4 serving plates.
7. Add 2 chicken cakes to each plate, top with Golden Aioli and garnish with tomato.

Reviews

[Latchy]

I just loved this recipe, the flavours blend so well. The golden Aioli is just great. I thought it may have been too sweet but it was perfect. I have already made little appetizer cakes and put them in the freezer at work, I know our clients will love them.

[scaracci]

This recipe was AWESOME, especially if you love crab cakes but can't get a hold of fresh crab meat. I didn't have the basil pesto but improvised by making a quick basil vinaigrette to compensate, and it was delicious. Another note, I didn't have honey mustard for the aioli so what I used was a tablespoon of whole grain mustard with a table spoon or so of honey and mixed with the mayo and it turned into a good compliment for the Chicken Cakes.

[sweetcakes]

These were really good cakes! The only thing I might change next time is to half the sauce since the cakes had so much flavor they really didn't need it all in my opinion. Thanks for posting!