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 min
  • Total Time 20 min
  • Servings 4

Ingredients

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.

Expert Tips

You could use pizza sauce instead of the pasta sauce.

Add a loaf of crusty bread and a tossed salad for a satisfying Italian-style meal.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
420
(
Calories from Fat
210),
% Daily Value
Total Fat
23g
23%
(Saturated Fat
6g,
6%
Trans Fat
0g
0%
),
Cholesterol
125mg
125%;
Sodium
1140mg
1140%;
Total Carbohydrate
23g
23%
(Dietary Fiber
1g
1%
  Sugars
6g
6%
),
Protein
29g
29%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
8%;
Calcium
20%;
Iron
10%;
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.