Tuscan Chicken Cakes with Golden Aioli

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.

1 person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

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.

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

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!

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

Loved this recipe, never though of using leftover chicken in patties, full of flavour & the sauce goes great with them. Thanks for posting!

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

I made these tonight with no high expectations. I was really delighted though to find out that they are so good! My whole family loved them. The seasonings are just right and they cooked beautifully. Didn't make the aioli, but just used chipotle mayo that I had on hand. I will make these again. Thanks for posting!

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

i really only used this as a rough guideline since i'm a vegetarian and i discovered once i decided to make this that i had no honey mustard, pesto, seasoned breadcrumbs, eggs, vinaigrette, or sundried tomatoes, lol. i did however have a package of fake veggie chicken, which i shredded and ended up with about a cup and a half so i halved the recipe, used my usual aioli mix (mayo, garlic, lemon juice, and tabasco), subbed the egg for 2 Tbs gluten powder and 1/3 cup shredded cheese to hold it together, subbed the pesto for dried basil, minced garlic, and olive oil, subbed the honey mustard for honey and dijon, the sun-dried tom for regular tomato, made a regular salad to go alongside, and made my cakes smaller so they wouldn't fall apart too badly. amazingly this turned out really well. i found it worked best to cook the cakes on a fairly low temp and not fiddle with them too much. can't really say i made this recipe specifically but it did turn out very tasty!

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

This was very easy to make, my hubby liked the Golden Aioli. The pesto is important in this recipe, it gave these a wonderful nutty flavor.

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

These were so easy and tasted amazing!!! The Aioli makes it even better! I made these for a home party and they were a hit! I used 1 rotissere chicken and doubled the recipe.

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

Just delicious! I didn't have pesto so I added lots of basil and more garlic to the mix. Very versatile recipe, something I can't wait to make again. Thank you!

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

Loved these! Used leftover chicken from a previous meal and these were a huge hit! Only problem I encountered was my "cake" trying to fall apart. I think I had too much chicken in mine though. I also used roasted peppers that I had in the freezer instead of sun-dried tomatoes, but we loved it just the same!

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

Great chicken cakes. I used raw chicken and just cooked them longer. Great flavor and easy to do. Made Sheila's Best Balsamic Dressing for the dressing and served with Kittencal's Italian Zucchini-Mozzarella Patties.

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

My sister made this for me with a fresh tomato-basil relish when visiting home last week. OMG - it's SO good. I made her make it for me two nights in a row. She used a store bought roasted chicken so it had a wonderful smoky flavor. I'm going to try it with an herbed quinoa instead of the salad and perhaps try the cakes with salmon too.

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

This is a great recipe, though only from this person's close friend if that close friend picked up a copy of the same cooking magazine I did! LOL I believe it's from BH&G. I don't bother serving on greens, as I usually make this for one of my Hollywood Bowl concert picnics. It's always a big hit. I will definitely try what someone suggested below: salmon cakes and crabcakes. I serve it with: pesto pasta salad, a French herb potato salad (from another magazine), and/or vegetable risotto (which I should post sometime - it's from an old cookbook of mine and also a huge hit.

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

We LOVE this recipe. I make it all the time during the summer. The only substitution I make is that I use egg noodles instead of salad greens for placing underneath the cakes. It makes for a slightly heartier meal and soaks up the balsamic that I sprinkle on it for added flavor.

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

Great way to use up leftover chicken, went well with the Aioli and tasted yummy.

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

Excellent! A delicious, easy meal that the whole family enjoyed. I only put the roasted red peppers in half the mixture, as DH doesn't like them. Great, kid friendly dish. I added a little grated parmesan to the ones without the red peppers. Yummy!

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

This is a very easy dish to make. Don't let the list of ingredients fool you. It is tasty, especially on the lovely greens, and a great dish for summer. I cheated and used a roasted chicken from the grocery store. The cakes are moist and the aioli is a special treat. Thanks, Carol for sharing your recipe.

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

We really liked the breading that went into these and thought it might also be good as salmon patties or crabcakes; LOVE the pesto in it! Preparation was fairly time-intensive. This dish is quite rich, so I served it on a bed of romaine leaves. Because it is a richer food than we'd normally eat, it's not something we'd have often; but it was very good! Thanks for the recipe, Lorac!

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

This was a good idea and we liked them... but they were a lot of work/buying special ingredients for something relatively unspectacular. Would make again in concept, but probably choose something with more flavor... more bang for your buck, so to speak.

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

This is a great recipe for all occasions! -To serve as an appetizer with sauce, on a bed of greens or on pasta as main course. Great quick meal for last-miute company and very EASY to make. I do recommend chopping the chicken as fine as possible because it seems to hold together better.

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account