Chicken Cakes Parmigiana

Chicken Cakes Parmigiana

Crispy outside and tender inside, Italian-style chicken cakes go from start to finish in 20 minutes. No rotisserie chicken? Try our thawed Make-Ahead Shredded Chicken Breast; just finely chop and add to the recipe.

Prep Time

20

Minutes

Total Time

20

Minutes

Makes

4

servings

1/2
cup Progresso® Italian-style bread crumbs
1
egg
2
tablespoons milk
2
tablespoons grated Parmesan cheese
1/2
teaspoon garlic salt
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)
  1. In medium bowl, mix bread crumbs, egg, milk, Parmesan cheese and garlic salt. Stir in chicken.
  2. Shape chicken mixture by about 1/4 cupfuls into 8 (3-inch) cakes.
  3. 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.
  4. Serve cakes topped with pasta sauce and mozzarella cheese.
Makes 4 servings (2 cakes each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
You could use pizza sauce instead of the pasta sauce.
Serve-With
Add a loaf of crusty bread and a tossed salad for a satisfying Italian-style meal.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 420
    • (Calories from Fat 210),
  • Total Fat 23g
    • (Saturated Fat 6g,
    • Trans Fat 0g),
  • Cholesterol 125mg;
  • Sodium 1140mg;
  • Total Carbohydrate 23g
    • (Dietary Fiber 1g,
    • Sugars 6g),
  • Protein 29g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 3 1/2 Lean Meat;
    • 0 High-Fat Meat;
    • 2 1/2 Fat;
    Carbohydrate Choices:
    • 1 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.