2/3 cup panko breadcrumbs, divided
1/4 cup chopped red onion
2 tablespoons chopped cilantro
1/4 cup mayonnaise
1-1/2 teaspoons minced chipotle pepper in adobo sauce
1/2 teaspoon salt
2 cups finely chopped cooked California chicken
2/3 cup shredded sharp Real California Cheddar Cheese®
2 tablespoons canola oil
In medium bowl, combine all salsa ingredients; mix well.
In large bowl, combine 1/3 cup of breadcrumbs, onion, cilantro, chipotle, mayonnaise, egg and salt; stir until well blended. Add chicken and cheese; mix until evenly coated. Form mixture into 8 patties, each 1/2-inch thick. Coat with remaining breadcrumbs.
In large nonstick skillet over medium heat, heat oil until hot. Add chicken patties, in batches if necessary. Cook until golden brown, turning once, about 4 to 5 minutes per side. Serve with salsa.
Makes 4 servings.
Priscilla Yee, Concord, CA
2004 Grand Prize
Chicken with an Ethnic Twist
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