Chicken Cakes With Chipotle Mayo

Submitted by Samantha in Ut

"I got this from the Costco cookbook and it was become a family favorite. You can use a cooked rotisserie chicken. I have also used canned chopped chipotle peppers instead of the powder with good success. If you want to use this as an appetizer just make 24-36 little cakes."

 

• Ready In: 30mins
• Ingredients: 15
• Serves: 6

ingredients

• 1 1⁄2 lbs chicken breasts, boneless and skinless
• 1⁄4 cup flour
• 2 eggs, lightly beaten
• 1 cup panko breadcrumbs, divided
• 2 tablespoons olive oil
• 1⁄2 cup shallot, minced
• 2 tablespoons jalapeno jelly, melted cooled
• 2 tablespoons fresh cilantro, minced
• chipotle mayonnaise
• 1 cup mayonnaise
• 1 tablespoon lime juice
• 2 teaspoons shallots, minced
• 1 teaspoon garlic, minced
• 1 teaspoon chipotle chili pepper
• salt and pepper

directions

1. Put chicken in saucepan and cover with water. Bring to a boil, cover and then simmer 12-15 minutes or until no longer pink. Drain, cool, chop. You will need about 3 cups.
2. Combine ingredients for Chipotle Mayonnaise in a small bowl. Reserve 6 T for preparing chicken cakes. Refrigerate remainder to serve with cakes.
3. Mix chicken cake ingredients: reserved chicken, 1/2 c panko, 1/2 c minced shallot, 1 egg, 2 T jalapeno jelly, 2 T cilantro, salt and pepper to taste. Divide into twelve 1/4 c portions or 1-2 T for appetizers.
4. Place flour, 1 egg, and 1/2 panko in separate shallow dishes. Lightly coat both sides of each cake with flour, egg then panko.
5. Heat oil in a skillet. Cook cakes until golden brown about 3 minutes per side, drain. Serve with mayo.

Reviews

[ratgirl13]

I made this last night, when I only had 1 chicken breast. I made small little cakes and they served 4 perfectly (with vegetable sides, of course). I used canned chipotle, but I only had one. Next time I will use more, as I like things very spicy. Really great recipe!!!