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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Crispy outside and tender inside, Italian-style chicken cakes go from start to finish in 20 minutes from Betty Crocker. Ingredients:
1/2 cup italian seasoned breadcrumbs |
1 egg |
2 tablespoons milk |
2 tablespoons grated parmesan cheese |
1/2 teaspoon garlic salt |
2 cups rotisserie-cooked chicken, finely chopped |
1/4 cup vegetable oil |
1 cup pasta sauce, heated |
1/2 cup mozzarella cheese, shredded |
Directions:
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-inch nonstick 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.
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