Chipotle Chicken Cakes With Ranch Salsa Drizzle #RSC |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Ready, Set, Cook! Hidden Valley Contest Entry. Easy to make entree that will be loved by young and old alike. I love the drizzle - only two ingredients. Ingredients:
1/2 cup prepared salsa verde (from bottle) |
1/4 cup hidden valley® original ranch® dressing |
2/3 cup breadcrumbs, divided |
1/3 cup shallot, minced |
1/4 cup hidden valley® original ranch® dressing |
1 tablespoon fresh chives, minced |
1 teaspoon minced chipotle chile in adobo |
1 egg, lightly beaten |
2 cups cooked chicken breasts, finely chopped |
2 tablespoons canola oil, add more oil if needed |
Directions:
1. In a small bowl, combine salsa verde and 1/4 cup Hidden Valley Ranch Dressing; set aside.
2. In a large bowl, combine 1/3 cup bread crumbs, shallots, 1/4 cup Hidden Valley Ranch Dressing, chives, chipotle chili and egg; mix until blended. Add chicken; mix well. Form mixture into 8 patties. Coat well with remaining bread crumbs.
3. Heat oil in a large nonstick skillet over medium heat. Add chicken patties in batches. Cook until golden brown, turning once, about 5 minutes per side. Serve 2 chicken cakes per person and drizzle with Ranch-Salsa drizzle. Serves 4.
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