GOLD KIST FARMS
Chicken Cakes with
Chipotle Mayonnaise
1 1/2 pounds Gold Kist Farms CHICKEN CAKES
boneless, skinless split 1/2 cup panko (Japanese
chicken breasts bread crumbs)
1/4 cup all-purpose flour 1/2 cup minced shallot
1 egg, lightly beaten 1 egg, lightly beaten
1/2 cup panko 2 tablespoons jalapeño
2 tablespoons olive oil pepper jelly, melted, cooled
CHIPOTLE MAYONNAISE 2 tablespoons minced
1 cup mayonnaise fresh cilantro
1 tablespoon lime juice Salt and pepper to taste
2 teaspoons minced shallot
1 teaspoon minced garlic
1 teaspoon Chipotle
Chile Pepper**
Salt
1. Place chicken in a single layer in a saucepan. Barely cover
with water; bring to a boil. Reduce heat, cover and simmer for
12-15 minutes, or until chicken is no longer pink inside. Drain,
cool and finely chop (about 3 cups).
2. Combine ingredients for Chipotle Mayonnaise in a small bowl.
Reserve 6 tablespoons for preparing chicken cakes. Refrigerate
remainder to serve with cakes.
3. Mix chicken cake ingredients, including the reserved chicken
and Chipotle Mayonnaise. Divide into twelve 1/4-cup portions
(or 1-2 rounded tablespoons per cake for appetizers).
4. Place flour, egg and panko in separate shallow dishes. Lightly
coat both sides of each cake with flour, egg and then panko. Cover
and refrigerate until ready to cook. The cakes can also be frozen
at this point and then thawed in the refrigerator before frying.
5. Heat oil in a nonstick skillet until very hot but not smoking.
Cook cakes, without crowding, until golden brown, about 3 minutes
per side;drain. Serve with Chipotle Mayonnaise. Makes 6 entrée
servings or 24-36 appetizers.
*Brands may vary by region; substitute a similar product.
Find Chipotle Chile Pepper in the spice section of a supermarket.
Or substitute 1 teaspoon adobo sauce from canned chipotle chiles.
BEE SWEET CITRUS
Chicken with Citrus Sauce
4 chicken breast halves with skin
5 teaspoons ground cumin, divided
Salt and pepper
4 tablespoons olive oil, divided
3 garlic cloves, pressed
1/2 cup chicken broth
1/2 cup fresh Bee Sweet Citrus orange juice
1/2 cup fresh Bee Sweet Citrus lemon juice
2 teaspoons grated Bee Sweet Citrus orange peel
2 teaspoons grated Bee Sweet Citrus lemon peel
Bee Sweet Citrus fruit, sliced
1/2 cup fresh cilantro leaves
1. Preheat oven to 425°F.
2. Sprinkle each breast with 1 teaspoon cumin and salt and pepper to
taste; rub seasoning into skin. Heat 2 tablespoons oil in an ovenproof skillet.
Brown chicken, skin side down, over medium-high heat. Turn chicken and
place skillet in oven. Bake for 20 minutes, or until cooked through.
3. Remove chicken to a plate. Add remaining oil to drippings in skillet. Add
garlic and sauté briefly. Stir in broth, orange and lemon juice, orange and
lemon peel, and remaining cumin. Cook to reduce to 1 cup.
4. Pour sauce over chicken. Garnish with sliced citrus fruit and cilantro.
Makes 4 servings.
Brands may vary by region; substitute a similar product.
