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Tuscan Chicken Cakes With Tomato Basil Relish Recipe


Tuscan Chicken Cakes With Tomato Basil Relish Recipe Chefmeow / All my dishes
1 year ago
This one is tried and true and so wonderful in the taste department. The relish is amazing in this recipe. Greatness. Enjoy. This recipe came from an estate sale. I obtained it when I purchased the family collection from the Cannon Estate in Add... More
Prep:10m Cook:20m Servings:6

Chefmeow

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Ingredients
  • 3 cups cooked chicken shredded and chopped
  • 1 cup Italian seasoned bread crumbs divided
  • 1/4 cup mayonnaise
  • 1 egg lightly beaten
  • 1/4 cup prepared pesto
  • 2 teaspoons honey mustard
  • 1/3 cup finely chopped jarred roasted red peppers drained
  • 1/3 cup finely chopped red onion
  • 2 tablespoons olive oil
  • 5 ounce package mixed salad greens
  • 1/3 cup prepared balsamic vinegar and oil dressing
  • Golden Aioli:
  • 1/2 cup mayonnaise
  • 2 tablespoons honey mustard
  • Tomato Basil Relish:
  • 1 cup seeded and chopped plum tomatoes
  • 1/3 cup chopped red onion
  • 3 tablespoons drained and chopped sun dried tomatoes
  • 2 tablespoons slivered fresh basil leaves
  • 2 tablespoons prepared balsamic and oil dressing
  • 1 teaspoon prepared pesto

Directions
  1. Mix together chicken and 1/2 cup of the bread crumbs.
  2. Combine mayonnaise, egg, pesto, mustard, roasted peppers and onion then add to chicken.
  3. Using a 1/3 cup measure shape chicken mixture into 8 cakes.
  4. Lightly coat each with remaining breadcrumbs.
  5. In large nonstick fry pan heat oil over medium high heat.
  6. Add chicken cakes and cook until golden brown about 3 minutes per side.
  7. Drain well on paper towels.
  8. Toss salad greens with dressing and divide among 4 serving plates.
  9. Top each with 2 chicken cakes then drizzle with aioli and top with dollop of relish.
  10. To make aioli whisk together mayonnaise and honey mustard.
  11. To make relish mix all ingredients and toss gently.

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