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Chicken cakes? Think crab cakes, but with chicken. Moist, delicious patties filled with flavor for a creative way to prepare chicken. Form into mini patties and they would make great little appetizers. The wonderful lemon flavor comes from the new Progresso Lemon Pepper Panko Crispy Bread Crumbs. I was surprised at the intense lemon flavor; I usually find flavored bread crumbs to be a little dull. Not so with Progresso, the newest staple in my pantry. I am thinking lemon pepper chicken strips and lemon pepper halibut have a place at my table in the near future. There are endless possibilities to the combinations for these bread crumbs. I received a box of bread crumbs to try along with an autographed copy of Michael Chiarello’s Bottega! Products and information was provided from General Mills through MyBlogSpark. How cool is that! Even cooler is that they are providing a gift pack for one of my lucky readers!! Yeah, that’s right you could also have an autographed copy of Bottega by the famous Michael Chiarello from Food Network and Top Chef Masters fame plus a box of Progresso Lemon Pepper Panko.
To enter just leave a comment here telling me what kind of dish you would create with Progresso Lemon Pepper Panko Crispy Bread Crumbs.
Visit the Progresso site for Michael Chiarello’s signature dishes,
tips on cooking with Panko and coupons. In addition you can enter to win a trip to Napa!
Open to US residents only.
Entries open through November 12, 2010.
Enter by leaving a comment on this post telling me what kind of dish you would create with the Progresso Lemon Pepper Panko.
Bonus entry by becoming a facebook fan and letting me with an additional comment here.
And the winner is Kat! with the bonus entry
“And I’m already a FB fan – that’s how I found out about the giveaway!”
Congrats to Kat and thanks to everyone who entered!
Lemon Pepper Chicken Cakes
Adapted from Chiarello’s Crab Cakes from the Progresso site.
12 oz chicken, cooked and cut into small, bite size pieces
1 cup mayonnaise
2 teaspoons spicy brown mustard
2 egg yolks, beaten
1 teaspoon lemon juice
1 1/2 cups Progesso Lemon Pepper Panko
1 garlic clove, minced
2 green onions, chopped fine
1 cup Progresso Lemon Pepper Panko
2 tablespoons butter
Pre-heat oven to 425 degrees. In medium bowl, mix 1 1/2 cups bread crumbs, the mayonnaise, garlic, green onion, lemon juice, mustard, and egg yolks. Using rubber spatula, gently fold in chicken.
2. Shape mixture by 1/4 cupfuls into patties, 2 1/2 inches in diameter.
3. In medium bowl, mix remaining ingredients. Dip chicken cakes into crumb mixture, coating both sides. Place in ungreased 15×10-inch pan with sides.
4. Bake 12 to 15 minutes, turning patties once after 6 minutes, until golden brown. Serve warm.