Tuscan Chicken Cakes with Golden Aioli

"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."
photo by Chris from Kansas photo by Chris from Kansas
photo by Chris from Kansas
photo by ladyjaypee1 photo by ladyjaypee1
Ready In:


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


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

Questions & Replies

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  1. 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.
  2. Delicious!
  3. 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.
  4. 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!
  5. Loved this recipe, never though of using leftover chicken in patties, full of flavour & the sauce goes great with them. Thanks for posting!


  1. 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.


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