Baked Chicken Cakes with Spicy Aioli
Prep: 15 minutes
Bake: 15 minutes • Serves: 6
1 large egg
3 cups finely chopped rotisserie chicken breast meat (about 12 ounces)
1/2 cup olive oil mayonnaise
1/4 cup panko breadcrumbs
1/2 cup sweet corn kernels
3 tablespoons fresh lemon juice
2 tablespoons Dijon mustard
2 tablespoons chopped fresh dill
2 teaspoons sriracha hot sauce
1. Preheat oven to 375°; spray rimmed baking pan with cooking spray. In large bowl, whisk egg; gently mix in chicken, 1/4 cup mayonnaise, breadcrumbs, corn, 2 tablespoons lemon juice, mustard and dill. Makes about 1-3/4 cups.
2. Shape chicken mixture into 6 (3/4-inch-thick) patties and place on prepared pan; bake 15 minutes or until lightly browned and internal temperature reaches 165°.
3. In small bowl, stir sriracha, and remaining 1/4 cup mayonnaise and 1 tablespoon lemon juice. Makes about 6 tablespoons.
4. Serve cakes with aioli.
Approximate nutritional values per serving (1 cake, 1 tablespoon aioli):
200 Calories, 11g Fat (2g Saturated), 85mg Cholesterol,
540mg Sodium, 6g Carbohydrates, 0g Fiber, 18g Protein