Tuscan Chicken Cakes

tuscan chicken cakes

I think we can all agree that when it comes to chicken recipes, we’re always looking for new ones. There are only so many times you can bake the same chicken or follow the same recipe. I’m always looking for new recipes to try that puts a spin on the standard chicken breasts. These tuscan chicken cakes are served over simple mixed greens and topped with a tomato relish to really amp up the wow factor. The best part is, they only look hard to make. I love this recipe for serving when you have family or guests over since they look so pretty plated and are easy to make ahead.

Print Recipe
Tuscan Chicken Cakes with Golden Aioli
via epicurious
Servings
Ingredients
Chicken Cakes
  • 3 cups cooked chicken shredded and chopped
  • 1/2 cup red onion finely chopped
  • 2 tbsp olive oil
  • 1 cup Italian breadcrumbs
  • 1 egg lightly beaten
  • 2 tsp honey mustard
  • 1/3 cup roasted red peppers drained and finely chopped
  • 1/4 cup pesto
  • 1/4 cup mayo (I used plain greek yogurt)
  • 1 head organic mixed greens
Golden Aioli
  • 1/2 cup mayo (I used plain greek yogurt)
  • 2 tbsp honey mustard
Tomato Basil Relish
  • 1 cup cherry tomatoes quartered
  • 1/3 cup red onion chopped
  • 2 tbsp fresh basil slivered
  • 1 tsp pesto
  • 2 tbsp balsamic & oil dressing
Servings
Ingredients
Chicken Cakes
  • 3 cups cooked chicken shredded and chopped
  • 1/2 cup red onion finely chopped
  • 2 tbsp olive oil
  • 1 cup Italian breadcrumbs
  • 1 egg lightly beaten
  • 2 tsp honey mustard
  • 1/3 cup roasted red peppers drained and finely chopped
  • 1/4 cup pesto
  • 1/4 cup mayo (I used plain greek yogurt)
  • 1 head organic mixed greens
Golden Aioli
  • 1/2 cup mayo (I used plain greek yogurt)
  • 2 tbsp honey mustard
Tomato Basil Relish
  • 1 cup cherry tomatoes quartered
  • 1/3 cup red onion chopped
  • 2 tbsp fresh basil slivered
  • 1 tsp pesto
  • 2 tbsp balsamic & oil dressing
Instructions
Tomato Basil Relish
  1. Combine all ingredients for the tomato basil relish in a small bowl, cover and set in the refrigerator to chill while you make the chicken cakes.
Chicken Cakes
  1. In a big mixing bowl combine the chicken, 1/2 cup bread crumbs, mayo, egg, pesto, honey mustard, roasted red peppers and onion.
  2. Form the chicken mixture into 8 patties
  3. Place the remaining 1/2 cup of bread crumbs on a plate and lightly coat each side of the chicken cakes.
  4. Heat olive oil over a large skillet and cook the chicken cakes 3 minutes on each side.
  5. Toss the salad greens with balsamic vinegar and olive oil and divide onto 4 plates.
  6. Place two chicken cakes on each plate and add a scoop of the tomato basil relish on top and a drizzle of the golden aioli.
Golden Aioli
  1. Mix the honey mustard and mayo (or greek yogurt) together.
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6 Comments

  1. March 28, 2017 / 7:26 am

    We have been having chicken so much lately and I really need some new recipes to mix it up. Thank you for this!!

    Xoxo,
    Whitney & Blaire
    Peaches In A Pod

  2. March 28, 2017 / 9:41 am

    These sound so delicious and healthy! I’m not a fan of seafood so I love that these are chicken cakes instead of crab cakes! <3, Pamela Sequins & Sea Breezes

  3. March 28, 2017 / 10:35 am

    Yummy!! Are you able to eat chicken during pregnancy? I had such a food aversion, mainly during the first trimester, but it was such a huge accomplishment if I could eat chicken haha

  4. March 29, 2017 / 8:59 pm

    Looks delicious! It’s the perfect meal for spring time. 🙂

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