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!