*** Recipes Tutorials ***
To make this chicken recipe lighter, we reduced the oil and butter in the original recipe, and light mayo was substituted for the full-fat version.
- Butter, 2 tablespoons
- Red Bell Pepper, 1/2, diced
- Green Onions, 4, thinly sliced
- Garlic, 1 clove, pressed
- Chicken, 3 cups cooked and chopped
- Bread Crumbs, 1 cup
- Egg, 1, lightly beaten
- Mayo, 2 tablespoons
- Creole Mustard, 1 tablespoon
- Creole Seasoning, 2 teaspoons
- Vegetable Oil, 1/4 cup
- Mayo, 1 cup
- Green Onions, 3, sliced
- Creole Mustard, 2 tablespoons
- Garlic, 2 cloves, pressed
- Parsley, 1 tablespoon, chopped
- Ground Red Pepper, 1/4 teaspoon
- I didn’t have a pile of leftover chicken so I threw three breasts into a saute pan, added a little water and let them simmer, covered, until they were done.
- While the chicken cooked I did the chopping, slicing and mincing.
- Then I melted the butter in a large skillet and cooked the red pepper, green onion and garlic until it was all nice and soft, taking it off the heat and setting it aside once it was done.
- The chicken was about done but while it was cooling off a little I went ahead and mixed up the sauce. I used a mixture of about half mayo and half sour cream instead of all mayo. Stir it all together and adjust the seasoning if you like.
- Chop/shred the chicken so it’s in pretty small pieces.
- Combine the bread crumbs, mayo, mustard, egg and creole seasoning.
- I ended up with more than 3 cups of chicken so once I started mixing the chicken, sauteed veggie mix and crumb mixture together I realized I needed more of everything else. Here I just eyeballed it and mixed it until it looked and felt like it would hold together in patties, not too dry and not too wet.
- Shape into patties.
- Heat the vegetable oil over medium heat and fry the patties for about three minutes. Do this in batches so you don’t overcrowd the pan.
- Turn them over and fry the other side for another 3 minutes or until they’re nice and golden brown.
- Drain on paper towels and garnish with a little parsley.
- Serve them up hot and pass the sauce alongside. Enjoy!