Entree / Chicken: Tuscan Chicken Cakes with Tomato-Basil Relish

From Shelly Carey (Tyson Recipes)
Note: Although a bit of work, this is definitely the best chicken recipe I’ve ever tasted! A friend made it for us and I then made these myself later. Very good recipe!

Ingredients for Tuscan chicken cakes
3 cups cooked chicken, chopped and shredded in food processor
1 cup Italian bread crumbs
¼ cup mayonnaise or Miracle Whip
1 egg, lightly beaten
¼ cup prepared basil pesto relish (recipe below)
2 teaspoons honey mustard
1/3 cup finely chopped roasted red peppers, drained
1/3 cup finely chopped red onion
2 Tablespoons olive oil
1 package of mixed salad greens
Ingredients for Tomato Basil Relish (topping to place on cakes)
1/3 cup finely chopped red onion
1/3 cup balsamic vinaigrette salad dressing
1 cup seeded plum tomatoes, diced
1 small jar of sun-dried tomatoes
1 package of fresh basil leaves
1 jar basil pesto
Ingredients for Golden Aioli (topping to drizzle over cakes during last step)
½ cup mayonnaise
2 Tablespoons honey mustard

Directions
In a large bowl, mix together shredded chicken, ½ cup bread crumbs, ¼ cup mayonnaise, 1 egg, ¼ cup basil pesto, 2 teaspoons honey mustard, 1/3 cup roasted peppers (finely chopped), and 1/3 cup red onion. Using a 1/3 of a cup as a measuring guide, shape chicken mixture into 8 cakes, lightly coating each with remaining ½ cup of bread crumbs. In a large pan, place oil over medium heat. Add chicken cakes and cook until golden brown on the outside, about 3-5 minutes per side. Drain on paper towel on a plate.

Directions for Tomato-Basil Relish
In a small bowl, mix together chopped plum tomatoes, 1/3 cup chopped red onion, 3 Tablespoons chopped sundried tomatoes, 2 Tablespoons chopped fresh basil, 2 Tablesppons Balsamic salad dressing and 2 Tablespoons basil pesto. Set aside.

Directions for serving
Toss the green salad and place the salad on four plates. Top each salad with two chicken cakes cooked. Top each cake with tomato basil relish. Put the ingredients for the golden aioli in a Ziploc bag and cut a small corner off the bottom of the Ziploc. Squeeze the golden aioli out of the cut-corner, over the chicken cakes, drizzling in a back and forth motion.

Serve immediately. Refrigerate leftovers immediately.