I love cooking with chicken breast- my family doesn't really like fatty meats at all- but I only like to purchase the breast meat with the bone in- they just seem to have better texture and flavor. But the freakishly large chicken breasts mean that I rarely use a whole one at a time. So I end up with the odd chicken breast stuck in my fridge. To remedy this I started making a riff on my Aunt Grey's crab cakes...using chicken...and other fridge stuff that I almost always have and almost always forget about... —Smelky
diced, uncooked chicken
Italian bread crumbs
diced sweet onion
cloves of garlic, smushed and chopped finely
butter, for sauteing
salt and pepper
chopped, fresh parsley
In This Recipe
Saute onions, garlic and celery in a mixture of half olive oil and half butter until golden, dark-ish brown. Set aside and let cool.
Put chicken in large mixing bowl. Add cream, mayonnaise Italian bread crumbs, the egg, a generous pinch of salt and pepper and the parsley. Then I add the slightly cooled sauted onions, garlic and celery and mix this all up. The consistency should be meatloafish. The only way I can figure to adequately combine all these ingredients is to mix with my hands. My very clean hands. Once that's all mushed up I let it rest for a few minutes.
In the same pan that you sauted your veg in, on medium-high heat. add a little bit more of the olive oil.
Grab about a 1/2 cup of your chicken mixture and pat into little cakes. I keep them between 1/2 and 3/4 of an inch thick.
When the oil is hot, throw in as many cakes as you can fit in the pan. Cook about 4 minutes or so on each side- careful not to over brown them.
I serve these hot, with some store bought horse radish cream- they are also good with a little sour cream on top, and some people have been known to eat them with ranch dressing- go figure. I like to top them with a some fresh, chopped parsley. In the photo, I'm serving them with risotto- soooooo good!