Dinner

Creole Chicken Cakes with Remoulade Sauce is for Dinner.

Creole Chicken Cakes with Remoulade Sauce takes 30 minutes to prepare.

Creole Chicken Cakes with Remoulade Sauce takes 30 minutes to cook.

Creole Chicken Cakes with Remoulade Sauce makes 6 servings.

The ingredients for Creole Chicken Cakes with Remoulade Sauce are:

1 lb. skinless, boneless chicken breasts poached and chopped
1 small red pepper, diced
3 green onions, diced
2 TBSP. minced garlic
1 tsp. olive oil
1 TBSP. canola oil
2 TBSP. reduced calorie mayo
1 TBSP. stone ground mustard
1 TBSP. creole seasoning
1 egg, slightly beaten
1/2 c. plain breadcrumbs
2 TBSP. fresh parsley, chopped

Remoulade Sauce:
1/2 c. reduced calorie mayo
1 tsp. minced garlic
1TBSP. stone ground mustard
2TBSP. fresh lemon juice
1 TBSP. creole seasoning
fresh parsley to taste

Here is how you make Creole Chicken Cakes with Remoulade Sauce:

Poach chicken breasts in boiling water, cool and chopSautee pepper, scallions, garlic in 1 tsp. olive oil until softplace chicken, vegetables, mayo, breadcrumbs, egg, mustard, parsley and creole seasoning in a bowlMix wellHeat canola oil in large skilletShape chicken mixture into 6 medium sized patties.Saute in hot oil flipping once so that both sides are golden brownPut browned cakes on a baking sheet and cover with foil.Place in a 350 oven for 20 minutes or until heated through (make sure they are covered with foil to prevent them from drying out.) While the cakes bake, whisk together:1/2 c. reduced calorie mayo1 TBSP. stone ground mustard 1 TBSP. creole seasoning 1 tsp. minced garlic2 TBSP. fresh lemon juicefresh parsley for garnishServe with cakesNumber of Servings: 6Recipe submitted by SparkPeople user AMANDAPAGE1.

The nutritional information for Creole Chicken Cakes with Remoulade Sauce is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 148.4

• Total Fat: 8.0 g
• Cholesterol: 181.8 mg
• Sodium: 214.4 mg
• Total Carbs: 9.3 g
• Dietary Fiber: 0.9 g
• Protein: 9.3 g