tuscan chicken cakes with tomato basil relish

by

Print PrintShare with Friends

Servs: 6   Prep:   Cook:

A family friend introduced me to this recipe and it's been a favorite of mine ever since. This is another one of those top-notch recipes that I haven't found a single person to not like yet. It is time consuming to make (because of all the chopping) but the end result is delicious. And they make great leftovers!

7
Yummies
Click "Yummy!" if this recipe looks good to you. Learn more.

Have a suggestion/comment about this recipe? Let the community know here:

Ingredients [?]

If you see an ingredient you would like to add to your shopping list simply click the Add ingredient icon and the item will be saved in your "Home" under the "Shopping List" link
Change Serving Size
  • add   1/3 cup prepared balsamic vinegar & oil dressing
  • add   1 package (5 oz.) mixed salad greens
  • add   2 tablespoons olive oil
  • add   1/3 cup finely chopped red onion
  • add   1/3 cup finely chopped roasted red peppers, drained
  • add   2 teaspoons honey mustard
  • add   1/4 cup prepared basil pesto
  • add   1 egg, lightly beaten
  • add   1/4 cup mayonnaise
  • add   1 cup Italian seasoned bread crumbs, divided
  • add   4 cooked chicken breasts, shredded
  • add   Tomato Basil Relish: recipe follows

Instructions

  1. In large bowl, mix together chicken, 1/2 cup of the bread
  2. crumbs, mayonnaise, egg, pesto, honey mustard, roasted
  3. peppers and red onion.
  4. Shape chicken mixture into cakes, I can usually make 12 cakes. Lightly coat each with remaining 1/2 cup bread crumbs. In large nonstick frying pan, place oil over medium high heat. Add chicken cakes and cook until golden brown, about 3 minutes per side; drain on paper towels.
  5. Toss salad greens with dressing and divide among serving plates. Top each with 2 chicken cakes; Top each cake with dollop of Tomato-Basil Relish. Makes 6 servings.
  6. Tomato-Basil Relish*:
  7. In small bowl, mix together 1 cup seeded and chopped plum tomatoes, 1/3 cup chopped red onion, 3 tablespoons (drained) chopped sun dried tomatoes, 2 tablespoons slivered basil leaves, 2 tablespoons prepared balsamic & oil dressing and 1 teaspoon prepared basil pesto.
  8. *NOTE: I always make extra relish because it goes so quickly.
Ruby

ChefsugNote From The Chef

Ruby 18:20, 03 Oct 2007

To give some recognition to the creator of this recipe, Janice is the true mastermind. (http://www.familyoven.com/users/home?u=1123) Check her out!
isaac

NoteJust A Note

isaac 18:03, 17 Sep 2007

hmmm, delicious!

Tell your friends about Ruby »

http://isaac.familyoven.com

Chefsug
12
Note
5
Tasteify
5
Suggest
1
Crowd
1

Recipe Reviews 2 reviews

Chefsug
1
Note
1

Dishes to enjoy recipe with...

Other Recipes You Might Like!