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

• 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
• 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.

[Sweet Jezebel]

Delicious!