Lemon Pepper Chicken Cakes & a Giveaway!

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.

 

 

 

Lemon Pepper Chicken Cakes

Adapted from Chiarello's Crab Cakes from the Progresso site.

Ingredients:
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 ½ cups Progesso Lemon Pepper Panko

1 garlic clove, minced

2 green onions, chopped fine

1 cup Progresso Lemon Pepper Panko

2 tablespoons butter

Cooking Directions:

Pre-heat oven to 425 degrees.  In medium bowl, mix 1 ½ 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 ¼ cupfuls into patties,  2 ½ inches in diameter.

3. In medium bowl, mix remaining ingredients. Dip chicken cakes into crumb mixture, coating both sides. Place in ungreased 15x10-inch pan with sides.

4. Bake  12 to 15 minutes, turning patties once after 6 minutes, until golden brown. Serve warm.

Enjoy!

Miss