EASY ENTRÉES Finalist. AMERICAN DAIRY ASSOCIATION Brand Winner. To make this recipe even more healthful, substitute light or reduced-fat mayonnaise in the cakes, and coat the skillet with cooking spray instead of olive oil.
1 (11-ounce) can Mexican-style corn, drained
1 (4.5-ounce) can chopped green chiles, drained
1 cup fine, dry breadcrumbs, divided
2 large eggs, divided
4 cups chopped cooked chicken
1/3 cup jarred roasted red bell peppers, drained and chopped
Remove 1/4 cup corn, and place in a large bowl, reserving remaining corn in can for Tomato, Basil, and Corn Relish. Remove 1 teaspoon chiles, and place in bowl with corn, reserving remaining chiles in can for Tomato, Basil, and Corn Relish. Add 1/2 cup breadcrumbs, 1 egg, chicken, and next 7 ingredients to corn and chiles in bowl. Combine chicken mixture until well blended; shape mixture into 8 patties.
Beat remaining egg in a small bowl. Dip chicken patties in egg, and dredge in remaining 1/2 cup breadcrumbs, shaking to remove any excess.
Fry patties in hot olive oil in a large skillet over medium heat 4 minutes on each side or until golden brown. Drain on paper towels. Arrange patties on lettuce; top with Tomato, Basil, and Corn Relish, and drizzle with Yogurt Sauce.
This recipe is outstanding! I don't serve it with the tomato relish/salsa, only the yogurt sauce and then I add diced tomatoes and/or avocado, they are sooo yummy! The leftovers are good as is or even in a sandwich. I make these with 2 cans of chunk chicken breast when I don't have chicken on hand and it works just great!
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