hot cheesy chicken cakes with pineapple ginger dip

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Ingredients [?] Add all ingredients to Shopping List All Ingredients added to shopping list!

•   1 teaspoon ground ginger 1 teaspoon ground ginger
•   ¼ cup soft cream cheese ¼ cup soft cream cheese
•   ½ cup crushed pineapple, well drained ½ cup crushed pineapple, well drained
•   ½ cup sour cream ½ cup sour cream
•   DIP DIP
•   1 cup plain bread crumbs 1 cup plain bread crumbs
•   1 packet taco seasoning 1 packet taco seasoning
•   ½ teaspoon salt ½ teaspoon salt
•   1 teaspoon red hot pepper flakes 1 teaspoon red hot pepper flakes
•   2 teaspoons garlic powder 2 teaspoons garlic powder
•   2/3 cup olive oil 2/3 cup olive oil
•   1 cup grated cheddar cheese 1 cup grated cheddar cheese
•   2 boneless, skinless chicken breasts, fully cooked and cooled 2 boneless, skinless chicken breasts, fully cooked and cooled
•   CAKES CAKES

Instructions

1. Pre-heat oven to 425 degrees. Spray a cookie sheet with non-stick cooking spray.
   
   Using the grating/shredding blade only on the food processor, shred the chicken and cheese. Place the grated chicken and cheese into a medium bowl and add the olive oil, garlic, pepper flakes and salt. Stir until well-blended. On a medium plate, combine the taco seasoning and bread crumbs. Form one-tablespoon portions of the chicken mixture into round flat cakes, then carefully coat the cakes with the bread crumb mixture. Place the cakes evenly onto the cookie sheet. Bake for 6 minutes, flipping the cakes after 3 minutes. Remove from oven and serve immediately with the Pineapple Ginger Dip.
   
   Combine dip ingredients in a food processor and process until well blended and smooth. Serve with the warm Hot Cheesy Chicken Cakes.
   
   Yield approximately 40 cakes.
   

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