Chicken And Spinach Cakes

Chicken And Spinach Cakes
Chicken And Spinach Cakes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 1/4

    cup olive oil plus

  • 2

    tablespoons olive oil

  • 1/4

    pound shallots thinly sliced

  • 1/4

    pound bacon coarsely chopped

  • 1 1/2

    pounds boneless skinless chicken breasts

  • 1

    package frozen chopped spinach - (10 oz) thawed, and squeezed dry

  • 6

    tablespoons heavy cream

  • 1 1/3

    cups fresh bread crumbs divided

  • 1 1/2

    teaspoons freshly-ground black pepper

  • 1/4

    teaspoon salt

  • 1/4

    teaspoon cayenne pepper

Directions

In a large saucepan, heat 2 tablespoons olive oil. Add the sliced shallots and cook over moderate heat until light golden, 5 to 7 minutes. Set aside. Place bacon in food processor and pulse until finely chopped. Transfer bacon to a large bowl. Add chicken (in 2 batches) to the food processor and pulse until minced. Add to the bowl with the bacon. Next add thawed spinach, heavy cream, 1/3 cup bread crumbs, cooked shallots, 1 teaspoon black pepper, salt and cayenne. Mix to thoroughly blend the ingredients. Form 1/4 cup of mixture into little round cakes. (May freeze at this point for future use.) Preheat oven to 400 degrees. In a shallow bowl, mix 1 cup bread crumbs with the remaining 1/2 teaspoon black pepper. Coat the cakes with the bread crumbs. Heat 2 tablespoons olive oil in a large skillet over moderately-high heat. Add 8 of the cakes and fry, turning once until browned, about 3 minutes per side. Transfer to a baking sheet. Repeat with remaining chicken cakes. Bake the cakes for about 10 to 12 minutes until firm and done. Serve warm. This recipe yields 12 servings.

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