I tore this recipe out of a magazine a LONG time ago. Like, before we were married, long ago! It’s been so long, I don’t even know where I found this recipe! You get the picture. Anyway, it’s one of hubby’s favorites and, when I ask him to choose a meal, this is one of a handful that he asks for.
First, the tomato-basil relish:
Ingredients: One medium tomato, red onion, oil-packed sun dried tomatoes, fresh basil, prepared basil pesto and balsamic vinaigrette (I usually use store-bought but didn’t have any on hand so I just used EVOO and balsamic vinegar).
Seed and chop the tomato. Chop 3 Tbsp. sun-dried tomatoes, 1/3 cup onion and 2 Tbsp. fresh basil.
Add chopped fresh ingredients to a medium bowl. Add 1 tsp. pesto and 2 Tbsp. balsamic vinaigrette.
Stir well to combine. Cover and refrigerate for at least one hour.
For the chicken cakes:
Ingredients: Shredded chicken, red onion, roasted red peppers, prepared honey mustard, prepared basil pesto, mayonaise, egg and dry Italian-style bread crumbs.
Place 3 cups shredded chicken in a medium bowl. Chop 1/3 cup onion and 1/3 cup roasted peppers and add to the bowl along with 1 egg (beaten), 1/4 cup mayonaise, 1/4 cup pesto, 2 tsp. honey mustard and 1/2 cup bread crumbs. Gently mix until combined.
Grab a handfull of the chicken mixture (about 1/2 cup) and form a ball.
Press lightly to flatten the ball into a patty about an inch thick.
Place an additional 1/2 cup dry breadcrumbs in a shallow bowl. Gently roll in dry bread crumbs to coat.
Place chicken cakes on a plate with wax paper or parchment paper between layers.
In a skillet or saute pan, heat 2 Tbsp. olive oil over medium heat.
Add chicken cakes to pan, four at a time to prevent crowding.
Cook for 4-5 minutes on each side or until browned.
Remove from pan and drain on paper towels.
Serve over a bed of mixed greens and top with tomato-basil relish and extra balsamic vinaigrette, if desired.
This is a meal that makes hubby smile! Actually, my little boys loved it too!
Oh my goodness, this looks like my kind of meal! Yum!! Thank you so much for sharing. I will be filing this one away!
That looks delish!!! What did you use for the pasta on the side? Looks like EVOO and parm with some basil maybe?
Definitely one I'm going to try – looks delish! Thanks for sharing!
This looks amazing! Thanks for sharing!
My mouth is watering. That looks so good. I am so gonna have to make these.
Rhonda @ The Messy Roost
Looks yummy! Your pictures are fabulous:) Thanks so much for sharing!!
That looks amazing. A must try!!
Your photos made this a must-try for me! Thanks!
Hi Jen!
I tried this recipe tonight and it was AWESOME!! Thanks for sharing this one. It's a keeper!!
I just tried this recipe tonight and it was a hit! Thanks for sharing!
Glad you like! I created this for the National Chicken Cookoff in 2001 and won the $25,000 prize for it. It’s fun when one of your recipes takes on a life of its own!