Chicken Bistro Cakes Food

CHICKEN BISTRO CAKES

Steps:

• Melt the butter is a medium saute pan. Saute onion and celery until tender. Transfer to a large bowl and cool.
• Add chicken, bread crumbs and seasonings; stir in the eggs. Form cakes, uising a packed 1/3 cup measuring cup, lightly pressing to make a 3" cake. Transfer to cookie sheet or plate. Chill 15 minutes. (Don't skip the chilling - it helps the cake hold together).
• Heat 2 T. oil in a nonstick pan over medium-high heat. Saute 1/2 the cakes. Add remaining oil and saute remaining cakes.

EASY BISTRO CHICKEN

Steps:

• Heat oil in large nonstick skillet on medium-high heat. Add mushrooms and onions; cook 5 min., stirring occasionally. Stir in tomatoes, dressing and tomato paste.
• Add chicken; cover. Simmer on medium-low heat 12 min. or until chicken is done (165°F).
• Top with cheese and bacon; simmer, uncovered, 5 min. or until cheese is melted.

THAI CHICKEN CAKES

Steps:

• Toss the chicken, garlic, ginger, onion, coriander and chilli into a food processor and season well with salt and pep.
• Blitz until the chicken is finely ground and everything is well mixed. Use your hands to shape six small cakes.
• Heat the oil in a frying pan, then fry the cakes over a medium heat for about 6-8 minutes, turning once.
• Serve hot, with sweet chilli sauce, lime wedges, coriander, shredded spring onion and red chilli.

BISTRO CHICKEN

Steps:

• If cooking on stove top: Preheat oven to 375 degrees.
• In an ovenproof skillet, melt butter and olive oil over medium-high heat.
• Sprinkle the chicken breasts with salt and pepper (to taste).
• Panfry the chicken until both sides are golden but the chicken is not cooked through.
• Remove the chicken from the skillet, add the tomatoes and thyme to skillet and cook until the sauce has reduced a bit, 4 to 5 minutes.
• Add the soup and cook another 4 minutes, seasoning with more salt and pepper if desired.
• Return the chicken to the skillet, and place in oven and cook for about 20 minutes or until chicken is cooked through.
• If using slow cooker: Saute' the chicken breasts as above, place them in the slow cooker, add the sauce ingredients and cook on high for 3 hours or so.

TUSCAN CHICKEN CAKES

Steps:

• Mix chicken, 1/2 cup bread crumbs, mayo, egg, pesto, honey mustard, peppers and red onion. Using 1/3 cup measure shape chicken into 8 cakes /patties.
• Lightly coat each cake in the remaining 1/2 cup bread crumbs.
• Heat oil in pan over high heat. Add cakes and cook until golden brown. About 3 minutes each side. Drain on paper towels and enjoy.