STREAMING NOW: The Delicious Miss Dahl
Community Pick

Tuscan Chicken Cakes with Golden Aioli

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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.”
READY IN:
38mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

  • 118.29 ml mayonnaise
  • 29.58 ml honey mustard
  • 1 clove garlic, pressed
  • 709.77 ml cooked chicken, shredded
  • 236.59 ml Italian seasoned breadcrumbs
  • 59.14 ml mayonnaise
  • 1 egg, lightly beaten
  • 59.14 ml prepared basil pesto
  • 9.85 ml honey mustard
  • 78.78 ml finely chopped sun-dried tomato
  • 118.29 ml finely chopped red onion
  • 29.58 ml olive oil
  • 141.74 g package mixed salad greens
  • 78.78 ml balsamic vinaigrette
  • chopped tomatoes, 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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: