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CHICKEN CAKES WITH CHIPOTLE MAYONNAISE




Source of Recipe


Internet


List of Ingredients




1 1/2 pounds boneless skinless split chicken breasts

Chipotle Mayonnaise:
1 cup mayonnaise
1 tablespoon lime juice
2 teaspoons minced shallot
1 teaspoon minced garlic
1 teaspoon Chipotle Chile Pepper (see Note)
Salt to taste

Chicken Cakes:
1/2 cup Panko (Japanese-style) breadcrumbs, or plain dry breadcrumbs
1/2 cup minced shallot
1 egg, lightly beaten
2 tablespoons Jalapeno Pepper Jelly, melted and cooled
2 tablespoons minced cilantro leaves
Salt and freshly ground pepper to taste

Coating:
1/4 cup all-purpose flour
1 egg, lightly beaten
1/2 cup Panko (Japanese-style) breadcrumbs, or plain dry breadcrumbs
2 tablespoons olive oil

Fresh Cilantro for garnish, optional

Recipe



Place chicken in single layer in large saucepan and add enough water to cover by 1/2 inch. Bring to a boil, reduce heat to simmer, cover, and poach 12 to 15 minutes or until chicken is no longer pink inside. Drain and set aside to cool.

To prepare Chipotle Mayonnaise, combine all ingredients and stir to blend. Reserve 6 tablespoons prepared mayonnaise for chicken cakes. Place remaining Chipotle Mayonnaise in dish, cover and refrigerate until ready to serve.

To prepare chicken cakes, finely chop cooked chicken to make about 3 cups. Food processor may be used. Combine chicken with 6 tablespoons reserved mayonnaise and remaining chicken cake ingredients. Mix gently until well combined. For entree servings, use a 1/4-cup measure to divide mixture into 12 portions. Flatten into patties and place on waxed paper lined pan. Cover and refrigerate until ready to cook. Alternatively, to make appetizer-size servings, form small patties using about 1 tablespoon per patty.

Using three pie plates or shallow dishes, place flour in one, beaten egg in the second, and breadcrumbs in the third. Lightly coat both sides of each cake with flour, then egg, then breadcrumbs; set aside. May be prepared ahead, covered and refrigerated at this point. Place 2 tablespoons oil in large non- stick skillet and heat on medium-high until very hot, but not smoking. Place cakes in hot oil in a single layer without crowding. Cook until golden brown, about three minutes per side. May take two batches for all cakes. Drain on paper towels. Serve with Chipotle Mayonnaise and garnish with Cilantro leaves if desired.

6 entree servings or about 24 bite-size appetizers.

Note: Chipotle Chile Pepper can be found in the spice section of the supermarket. If unavailable, substitute about 1 teaspoon Adobo Sauce from canned Chipotle Peppers.