2 cups finely chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1/4 cup vegetable oil
1 cup tomato pasta sauce, heated
1/2 cup shredded mozzarella cheese (2 oz)
Instructions
In medium bowl, mix bread crumbs, egg, milk, Parmesan cheese and garlic salt. Stir in chicken.
Shape chicken mixture by about 1/4 cupfuls into 8 (3-inch) cakes.
In 12-inch nonstick skillet, heat oil over medium-high heat. Cook cakes in oil 4 to 5 minutes, turning once, until golden brown. Drain on paper towels.
Serve cakes topped with pasta sauce and mozzarella cheese.
Originally Submitted
3/23/2014
0 Out of 5 from
0 reviews
You can add this Chicken Cakes Parmigiana recipe to your own private DesktopCookbook.
