- Dipping Sauce:
- 1/3 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon pesto
- 1/2 teaspoon hot sauce
- salt and ground black pepper to taste
- Chicken Cakes:
- 1/4 cup low-fat mayonnaise
- 1 egg, beaten
- 2 tablespoons pesto
- 1 clove garlic, minced
- 1 cup gluten-free panko bread crumbs
- 1/3 cup minced red onion
- 3 cups shredded cooked chicken breast
- 1 tablespoon olive oil
- Mix 1/3 cup mayonnaise, sour cream, 1 tablespoon pesto, hot sauce, salt, and pepper in a bowl to make dipping sauce. Place in the refrigerator.
- Combine 1/4 cup mayonnaise, egg, 2 tablespoons pesto, and garlic in a large bowl. Stir in bread crumbs and red onion. Mix in chicken until thoroughly combined. Form mixture into balls; press into 1/2-inch cakes.
- Heat oil in a nonstick skillet over medium heat. Add chicken cakes to the oil in a single layer; cook until browned, about 3 minutes per side. Transfer to a platter lined with paper towels. Repeat with remaining chicken cakes.
- Serve chicken cakes with dipping sauce.
06/15/2019
recipepes.com
gluten-free pesto chicken cakes with spicy dipping sauce, recipe
PT15M
PT1H
5
455 calories
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