"Chicken bistro cakes" - a delectable culinary delight, tantalizing taste buds with its delectable blend of flavors and textures. This dish strikes a perfect balance between rustic charm and sophisticated finesse, making it a culinary journey that promises an extraordinary gustatory experience. As you embark on a quest to find the ultimate "chicken bistro cakes" recipe, let us guide you through a labyrinth of culinary adventures, unveiling the secrets to creating this masterpiece of flavors. From selecting the finest ingredients to mastering the art of preparation, this article will equip you with the knowledge and confidence to transform your kitchen into a bistro-inspired haven, ready to serve up a symphony of flavors that will leave your guests clamoring for more.
Check out the recipes below so you can choose the best recipe for yourself!
CHICKEN CAKES
Spicy chicken cakes, great with or without sauce!
Provided by ohwhatamess
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 31m
Yield 8
Number Of Ingredients 14
Steps:
- Mix bread crumbs, crushed potato chips, pepper, dill, salt, and garlic together in a large bowl. Mix in chicken, ranch dressing, tartar sauce, 1/4 cup hot sauce, and green onions. Form mixture into 2-inch or 3-inch balls; press down into patties.
- Heat oil in a large skillet over medium-high heat. Place patties in a single layer in the hot oil; cook until dark golden brown, about 3 minutes per side. Drain on paper towels. Repeat with remaining patties.
- Whisk honey and 2 tablespoons hot sauce together to make dipping sauce. Serve dipping sauce with patties.
Nutrition Facts : Calories 462.4 calories, Carbohydrate 19.7 g, Cholesterol 69.2 mg, Fat 33.2 g, Fiber 1.5 g, Protein 21.3 g, SaturatedFat 6.9 g, Sodium 989.6 mg, Sugar 6.5 g
CHICKEN CAKES
Make and share this Chicken Cakes recipe from Food.com.
Provided by Rhonda O
Categories Chicken
Time 25m
Yield 4 Cakes, 4 serving(s)
Number Of Ingredients 17
Steps:
- Whisk all ingredients together until sauce is well blended.
- Melt better in a large skillet over medium heat.
- Add bell pepper, green onions, and garlic; saute 3 to 4 minutes or until vegetables are tender.
- Stir together bell pepper mixture, chicken, and next 5 ingredients in a bowl.
- Shape chicken mixture into 8 (3 1/2-inch) patties.
- Fry 4 patties in 2 tablespoons hot oil in a large skillet over medium heat 3 minutes on each side or until golden brown.
- Drain on paper towels.
- Repeat procedure with remaining oil and patties.
- Serve immediately withRemoulade Sauce (recipe follows).
- REMOULADE SAUCE: Whisk all ingredients together until sauce is well blended.
CHICKEN BISTRO CAKES
"Bistro Cakes" makes these sound upscale, but they are a great way to use up leftover chicken. Vary the herbs or veges to suit what you have or what you like. I like to add a bit of chopped red bell pepper when I have it. I show using fresh herbs - makes these a bit special. But if you don't have them, use about 1/3 the amount dried. Amount of egg will vary depending on the dryness of your bread crumbs.
Provided by dianegrapegrower
Categories Chicken
Time 30m
Yield 10 cakes, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Melt the butter is a medium saute pan. Saute onion and celery until tender. Transfer to a large bowl and cool.
- Add chicken, bread crumbs and seasonings; stir in the eggs. Form cakes, uising a packed 1/3 cup measuring cup, lightly pressing to make a 3" cake. Transfer to cookie sheet or plate. Chill 15 minutes. (Don't skip the chilling - it helps the cake hold together).
- Heat 2 T. oil in a nonstick pan over medium-high heat. Saute 1/2 the cakes. Add remaining oil and saute remaining cakes.
Nutrition Facts : Calories 530.6, Fat 31.5, SaturatedFat 9.9, Cholesterol 168.4, Sodium 1346.8, Carbohydrate 34.3, Fiber 3.2, Sugar 4.6, Protein 26.9
LEMON-DILL CHICKEN CAKES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Combine the chicken, panko, mayonnaise, egg, dill, mustard, lemon zest and 1/2 teaspoon each salt and pepper in a bowl. Gently form into eight 3/4-inch-thick patties, then freeze until firm, about 10 minutes.
- Sprinkle some panko on a plate. Coat the patties on both sides in the panko, pressing gently to adhere.
- Heat the butter and olive oil in a large skillet over medium-high heat. Add the patties and cook until golden, 3 to 4 minutes per side. Transfer to paper towels to drain and season with salt. Serve with lemon wedges.
CRABLESS CHICKEN CAKES
Poultry alternative to crab cakes. Turkey may be substituted. Excellent way to use leftovers!
Provided by ITALIAN_MAN
Categories Meat and Poultry Recipes Chicken
Time 25m
Yield 6
Number Of Ingredients 11
Steps:
- In a bowl, mix the chicken, cracker crumbs, onion, mayonnaise, tartar sauce, parsley, salt, pepper, and hot sauce. Form the mixture into 6 cakes. Place the bread crumbs in a bowl. Dip the cakes into the bread crumbs to evenly coat.
- Heat the olive oil in a skillet over medium heat, and cook the cakes until evenly browned, about 5 minutes on each side. Drain on paper towels before serving.
Nutrition Facts : Calories 407.2 calories, Carbohydrate 26.1 g, Cholesterol 52.2 mg, Fat 24.3 g, Fiber 1.5 g, Protein 20.2 g, SaturatedFat 4.8 g, Sodium 783.4 mg, Sugar 2.9 g
BISTRO FRENCH ONION CHICKEN
This recipe is sure to please all and will be requested often. The balsamic vinegar and brown sugar adds a delicious tangy and sweetness at the same time.-Jennifer Fisher, Austin, Texas
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large nonstick skillet, cook and stir onion in 1 teaspoon oil over medium-low heat for 10 minutes. Stir in brown sugar and vinegar; cook 5-10 minutes longer or until tender and golden brown. Remove and keep warm., In the same skillet, brown chicken in remaining oil on both sides. Add broth, stirring to loosen browned bits from pan. Transfer to an 11x7-in. baking dish coated with cooking spray; top with onion mixture. Place a baguette slice over each chicken breast; sprinkle with cheese., Cover and bake at 350° for 15 minutes. Uncover, bake 3-5 minutes longer or until a thermometer reads 170°.
Nutrition Facts : Calories 265 calories, Fat 10g fat (2g saturated fat), Cholesterol 69mg cholesterol, Sodium 231mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges
CHICKEN CAKES WITH CHIPOTLE MAYO
I got this from the Costco cookbook and it was become a family favorite. You can use a cooked rotisserie chicken. I have also used canned chopped chipotle peppers instead of the powder with good success. If you want to use this as an appetizer just make 24-36 little cakes.
Provided by Samantha in Ut
Categories Chicken Breast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Put chicken in saucepan and cover with water. Bring to a boil, cover and then simmer 12-15 minutes or until no longer pink. Drain, cool, chop. You will need about 3 cups.
- Combine ingredients for Chipotle Mayonnaise in a small bowl. Reserve 6 T for preparing chicken cakes. Refrigerate remainder to serve with cakes.
- Mix chicken cake ingredients: reserved chicken, 1/2 c panko, 1/2 c minced shallot, 1 egg, 2 T jalapeno jelly, 2 T cilantro, salt and pepper to taste. Divide into twelve 1/4 c portions or 1-2 T for appetizers.
- Place flour, 1 egg, and 1/2 panko in separate shallow dishes. Lightly coat both sides of each cake with flour, egg then panko.
- Heat oil in a skillet. Cook cakes until golden brown about 3 minutes per side, drain. Serve with mayo.
BISTRO CHICKEN
This chicken can be done in the oven or it is excellent in the slow cooker also. The sauce is so delicious and I suggest serving it over pasta, noodles, baked potatoes or with some good French bread.
Provided by Sherri35
Categories Chicken
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- If cooking on stove top: Preheat oven to 375 degrees.
- In an ovenproof skillet, melt butter and olive oil over medium-high heat.
- Sprinkle the chicken breasts with salt and pepper (to taste).
- Panfry the chicken until both sides are golden but the chicken is not cooked through.
- Remove the chicken from the skillet, add the tomatoes and thyme to skillet and cook until the sauce has reduced a bit, 4 to 5 minutes.
- Add the soup and cook another 4 minutes, seasoning with more salt and pepper if desired.
- Return the chicken to the skillet, and place in oven and cook for about 20 minutes or until chicken is cooked through.
- If using slow cooker: Saute' the chicken breasts as above, place them in the slow cooker, add the sauce ingredients and cook on high for 3 hours or so.
BISTRO ROAST CHICKEN
Fresh herbs, butter, and Dijon mustard provide big flavor in this simple roast chicken. It first cooks breast side down, then is turned over to finish cooking. This method ensures moist breast meat. Look for a bird labeled "roasting chicken" or "roaster"-these usually have more meat and are more tender than broiler-fryers. From Cooking Light.
Provided by Pinay0618
Categories Whole Chicken
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°.
- Combine first 6 ingredients in a small bowl.
- Remove and discard giblets and neck from chicken. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Rub herb mixture under loosened skin and over breast and drumsticks. Tie legs together with kitchen twine. Lift wing tips up and over back; tuck under chicken. Place the chicken, breast side down, on the rack of a broiler pan or shallow roasting pan coated with cooking spray; place rack in pan.
- Bake chicken at 375° for 40 minutes. Carefully turn chicken over (breast side up). Bake an additional 40 minutes or until a thermometer inserted in the meaty part of thigh registers 165°. Place chicken on a cutting board; let stand 10 minutes before carving.
Nutrition Facts : Calories 754.8, Fat 56.3, SaturatedFat 17.4, Cholesterol 250.7, Sodium 854.8, Carbohydrate 1.6, Fiber 0.4, Protein 57.2
BISTRO CHICKEN FETTUCCINE
This is one of my go-to weeknight meals made from pantry ingredients. Every bite makes me think of France. -Devon Delaney, Westport, Connecticut
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Cook fettuccine according to package directions for al dente; drain, reserving 1/2 cup pasta water. Transfer to a serving platter; keep warm., In a large skillet, heat 1 tablespoon oil over medium heat. Sprinkle chicken with salt and pepper. Add to skillet; cook and stir until no longer pink, 4-6 minutes. Remove chicken. Add remaining oil to skillet; stir in next 5 ingredients and saute 4-6 minutes. Return chicken to skillet., Stir in wine and mustard. Bring to a boil; cook until liquid is reduced slightly, 2-4 minutes. Pour chicken mixture over fettuccine; add cheese and tarragon. Toss to combine, adding enough reserved pasta water to moisten pasta. Top with toasted walnuts.
Nutrition Facts : Calories 561 calories, Fat 22g fat (6g saturated fat), Cholesterol 116mg cholesterol, Sodium 942mg sodium, Carbohydrate 45g carbohydrate (4g sugars, Fiber 4g fiber), Protein 42g protein.
EASY BISTRO CHICKEN
Bistro, translated literally, means bar in French. Raise the bar in your kitchen with this chicken. Saucy and delicious, all in one skillet.
Provided by My Food and Family
Categories Home
Time 32m
Yield Makes 4 servings.
Number Of Ingredients 9
Steps:
- Heat oil in large nonstick skillet on medium-high heat. Add mushrooms and onions; cook 5 min., stirring occasionally. Stir in tomatoes, dressing and tomato paste.
- Add chicken; cover. Simmer on medium-low heat 12 min. or until chicken is done (165°F).
- Top with cheese and bacon; simmer, uncovered, 5 min. or until cheese is melted.
Nutrition Facts : Calories 370, Fat 15 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 105 mg, Sodium 760 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 38 g
BISTRO CHICKEN AND PASTA
Sautéed chicken breasts and mushrooms are topped with cheese and bacon and served on a bed of pasta in this bistro favorite.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oil in large nonstick skillet on medium-high heat. Add mushrooms and onions; cook 5 min., stirring occasionally. Stir in tomatoes and dressing.
- Add chicken; cover. Simmer on medium-low heat 12 min. or until chicken is done (165ºF). Meanwhile, cook spaghetti as directed on package, omitting salt.
- Top chicken with cheese and bacon; simmer, covered, 5 min. or until cheese is melted. Drain spaghetti; place on platter. Top with chicken mixture.
Nutrition Facts : Calories 520, Fat 13 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 890 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 44 g
Tips:
- For the best results, use high-quality ground chicken. Look for chicken that is free of antibiotics and hormones, and that is ground fresh daily.
- If you don't have a food processor, you can mince the chicken by hand. Just be sure to chop it very finely.
- Be careful not to overmix the chicken mixture. Overmixing will make the cakes tough.
- If you're short on time, you can skip the step of chilling the chicken mixture. However, chilling the mixture will help the cakes hold together better.
- Don't be afraid to experiment with different ingredients. You can add your favorite herbs, spices, or vegetables to the chicken mixture.
- Serve the chicken bistro cakes with your favorite dipping sauce. Some popular options include honey mustard, ranch dressing, and barbecue sauce.
Conclusion:
Chicken bistro cakes are a delicious and easy-to-make appetizer or main course. They're perfect for a party or a weeknight meal. With a few simple ingredients, you can create a dish that is both flavorful and satisfying. So next time you're looking for a quick and easy recipe, give chicken bistro cakes a try.
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