Here you have another easy and delicious recipe
for any day of the week!
Ingredients:
- 4 cups cooked and shredded Chicken
- 2 large Eggs
- 1- 2 tbsp minced Garlic
- ½ cup chopped Green Onion
- 2-3 tbsp chopped Cilantro
- 1 ½ cups Panko Breadcrumbs
- ½ Cup All Purpose Flour
- 3-4 Tbsp Mayonnaise
- ¼ cup Chipotles in Adobo sauce
- Salt (to taste)
- Black Pepper (to taste)
- Cooking Spray
Place the chicken in a food processor, and
process it for a few seconds, until you get a pate kind of texture, then place
the chicken in a large bowl. Add in a ¼ cup of flour, ½ cup of Panko
breadcrumbs, one large egg, also add in the minced garlic, chopped cilantro,
and the chopped green onion, then add in the mayonnaise and the chipotles in
adobo sauce, season with salt and pepper to taste, the mix everything together
until well combined, then taste the flavor, add more salt and pepper if
needed and if the chicken mixture feels too wet add one or two more tablespoons
of flour or breadcrumbs.
Once the chicken mixture has the flavor and the
right texture, now you can make the patties. Grab some of the chicken
mixture and form the patty with it. Keep on repeating this step until you have
all the patties done. Freeze the patties for 30 minutes before cooking
them.
Preheat the oven to 450ºF.
Place the leftover egg in a bowl, add in two
tablespoons of water and season it with salt and pepper to taste, beat until
well beaten and set aside.
Place the leftover flour on a plate. Set aside.
Place the leftover Panko on a plate and set aside.
Coat the chicken patties with the flour. Then
dip the patties into the egg mixture, tap them a bit to remove the excess egg,
and transfer the patties onto the Panko breadcrumbs, make sure the
patties are well covered with the Panko.
Repeat this steps until all the patties are well coated with the
breadcrumbs.
Place the patties on a baking sheet, and spray
them with cooking spray. Bake at 450 ºFfor about 15 - 20 minutes or until
golden brown and crisp.
Serve them with white rice and salad.
Enjoy!
