Monday, May 21, 2012

Chicken Cakes Parmigiana

Now, hows that for a name? I love chicken, crab cakes and parmigiana, so why not mix them up, and as I promised you a recipe using Rotisserie Chicken, this will do nicely. Thanks Betty Crocker. When it comes to easy and good, your always there. This recipe is crispy outside and tender inside. Chicken cakes using rotisserie chicken go from start to finish in 20 minutes. Hope you enjoy them.

Chicken Cakes Parmigiana

2 cup Progresso Italian-style bread crumbs
1 egg
2 tbs. milk  
2 tbs. grated Parmesan cheese
1/2 tsp. garlic salt
2 cups finely chopped deli rotisserie
1/4 cup vegetable oil
1 cup tomato pasta sauce, heated
1/2 cup shredded mozzarella cheese (2 oz.)

1. In medium bowl, mix bread crumbs, egg, milk, Parmesan cheese and garlic salt. Stir in chicken.

2. Shape chicken mixture by about 1/4 cupfuls into 8 (3-inch) cakes.

3. In 12" non-stick skillet, heat oil over medium-high heat. Cook cakes in oil 4 to 5 minutes, turning once, until golden brown. Drain on paper towels

4. Serve cakes topped with pasta sauce and mozzarella cheese. Makes 4 servings (2 cakes each)

Substitution..You could use pizza sauce instead of the pasta sauce.
Serve-With...Add a loaf of crusty bread and a tossed salad for a satisfying Italian-style meal.

Thank you for stopping by and I'll have more Rotisserie Chicken recipes in future blog posts. Please stop by again and  please leave your comments.

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