CHICKEN CAKES WITH AVOCADO MAYONNAISE AND TOMATO SALSA
These little cakes are so versatile; they can be used as a canape, first course or even main course. Once you start making them regularly you'll find that they lend themselves very well to your creativity. Simply drop the ingredients listed below the egg and add your own creations. Whether it be Cajun, lemon & pepper, ginger & lemongrass, onion & dill, or cashew & coriander they will definitely become a favourite. For a first course: Place a bit of colourful lettuce on the plate, then a cake, then a bit of salsa, then stack another cake on that, then finally place a little avocado mayonnaise on that. For a main course: Lean a couple of cakes on one another, top with a bit of salsa and serve next to some nice grilled vegetables with the mayo on the side.
Provided by An_Net
Categories Chicken
Time 32m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Mayonnaise:.
- Roughly chop the avocado and place into your food processor with the mayo, a pinch of salt and pepper and process on high until smooth.
- Remove from the food processor, place in a bowl and cover the surface with cling wrap.
- Salsa:.
- Combine the tomato, onion, parsley, lemon juice, a pinch of salt and pepper and mix.
- Mix in a touch of olive oil and set aside.
- Chicken:.
- Preheat oven to 180 (350 fahrenheit).
- Cook the bacon in a large heavy based pan, until soft.
- Add the onion and chilli pepper and continue to cook a couple of minutes, (do not allow onion or bacon to brown), remove from heat and allow to cool.
- If using whole thigh meat, chop the chicken up roughly and place into your food processor and process until completely minced.
- Place chicken, contents of pan, egg, lemon zest and thyme into food processor and process until all combined.
- If mixture is very wet add all the bread crumbs, if only slightly wet add a little less.
- Add a pinch of salt and pepper and process once again.
- The mixture should appear slightly oily and shiny when done.
- Wet your hands and roll small handful size balls of the mix (slightly larger for main course), then press slightly flat.
- In a non stick fry pan add a liberal splash of olive oil and cook 1-2 minutes per side over med-high heat.
- Once all the cakes have been seared, transfer to the oven for a few minutes while you organise the serving plates.
Nutrition Facts : Calories 255.8, Fat 14.6, SaturatedFat 3.6, Cholesterol 121.2, Sodium 193.8, Carbohydrate 8.2, Fiber 3.3, Sugar 3.1, Protein 23.6
FIESTA CHICKEN BREASTS WITH TOMATO-AVOCADO SALSA
Tomato-avocado salsa adds a delicious flavor to a hearty chicken dish - great for dinner. Perfect if you love Mexican cuisine.
Provided by Betty Crocker Kitchens
Categories Entree
Time 2h20m
Yield 4
Number Of Ingredients 14
Steps:
- In medium glass or plastic bowl, gently mix all salsa ingredients. Refrigerate until ready to serve.
- Meanwhile, place chicken in shallow glass or plastic dish. In small bowl, mix 1/4 cup lime juice, 1/4 cup oil, the cumin and salt; pour over chicken. Cover and refrigerate 1 hour.
- Heat oven to 375°F. Spray 9-inch square pan with cooking spray.
- Place chicken, skin sides up, in pan. Pour marinade over chicken. Cover and bake 30 minutes. Uncover and bake 20 to 30 minutes longer, brushing occasionally with marinade, until juice of chicken is clear when thickest part is cut to bone (170°F).
- In 10-inch skillet, heat 2 tablespoons oil over medium-high heat until hot. Cook tortilla strips in oil 3 to 5 minutes, stirring occasionally, until crisp and golden brown. Serve chicken topped with salsa. Serve with tortilla strips.
Nutrition Facts : Calories 500, Carbohydrate 32 g, Cholesterol 75 mg, Fat 2 1/2, Fiber 5 g, Protein 32 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 2 g, TransFat 1/2 g
BAKED CHICKEN WITH PLUM TOMATO SALSA
Baked garlic and lime chicken topped with a fresh plum tomato salsa. This would be great with your favorite rice or even a side of black beans. Top with sour cream and/or chopped avocado for added freshness and flavor.
Provided by Niqi
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h
Yield 6
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine mustard, mayonnaise, garlic, and zest and juice of 1 lime in a large bowl. Mix well. Sprinkle chicken drumsticks and thighs with salt and garlic pepper. Add chicken to the bowl and coat well. Place chicken into a baking dish.
- Bake in the preheated oven until chicken is golden brown and juices run clear, about 40 minutes.
- Meanwhile, combine tomatoes, jalapeno, onion, and cilantro in a bowl. Season with salt and juice of 1 lime.
- Remove chicken from the oven and serve with pan juices and a generous portion of salsa on top. Garnish with parsley.
Nutrition Facts : Calories 244.3 calories, Carbohydrate 5.5 g, Cholesterol 82.4 mg, Fat 13.7 g, Fiber 1.2 g, Protein 23.9 g, SaturatedFat 3.5 g, Sodium 284.7 mg, Sugar 1.9 g
CHICKEN CAKES WITH AVOCADO MANGO SAUCE
These chicken cakes are a great appetizer for your next holiday party. Or serve them for dinner tonight with a side of rice and your favorite vegetable! —Rachael Nodes, La Barge, Wyoming
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 48 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the first 8 ingredients, mixing lightly but thoroughly. Shape in 48 1/2-in.-thick patties. Heat oil in a non stick skillet, frying the patties in batches until a thermometer inserted reads 165°, 3-5 minutes on each side., Meanwhile, place sauce ingredients in a blender; cover and process until smooth. Serve with chicken patties.
Nutrition Facts : Calories 43 calories, Fat 2g fat (0 saturated fat), Cholesterol 13mg cholesterol, Sodium 98mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
GRILLED CHICKEN WITH HEIRLOOM TOMATO AND AVOCADO SALSA
A lite and refreshing summer dish to use up some of those garden tomatoes. Quick and tasty dish. I used heirloom because that is what we grow but any type of tomato could be used.
Provided by tcasa
Time 35m
Yield 2
Number Of Ingredients 13
Steps:
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Combine onion powder, garlic powder, cumin, salt, pepper, and chili powder in a small bowl. Sprinkle chicken with spice mixture and rub until evenly coated. Drizzle with 1 tablespoon olive oil.
- Arrange chicken on the preheated grill and grill for 8 minutes. Turn and grill until no longer pink in the center and the juices run clear, about 4 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove chicken from the grill and drizzle with remaining olive oil. Let stand for 10 minutes.
- Meanwhile, mix avocado, tomato, and red onion for salsa together in a small bowl. Add lime juice and season with salt and pepper.
- Slice chicken and top with salsa.
Nutrition Facts : Calories 471.4 calories, Carbohydrate 15.7 g, Cholesterol 96.9 mg, Fat 29.3 g, Fiber 8.4 g, Protein 38.7 g, SaturatedFat 4.7 g, Sodium 821.4 mg, Sugar 3.8 g
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