Sometimes when I’m cooking dinner I like to take liberties with the recipes I’m using and make substitutions or go completely “off script” and create my own recipe. Shortly after my husband and I moved into together he gave these new recipes their own name – Jenventions. Sometimes they work out…and others, well, they don’t. I’m pretty excited that this one did! So here is the link to the original recipe I had planned to make before realizing that I didn’t have all the ingredients in my cupboard.
And here is what I put together instead
Italian Chicken Cakes w/ Grape Tomato & Garlic
1/4 Cup Wheat Panko Break Crumbs
1 pound ground Chicken
3 TBS of Mrs. Dash Italian Seasoning
3 tablespoons plain low-fat Greek Yogurt
1/4 Cup Grated Parmesan Cheese
1/4 teaspoon salt
1/4 Cup Liquid Egg Whites
2 teaspoons extra virgin olive oil
Tomato/Garlic Tasty Topping
1/2 pint of cherry or grape tomatoes, rinsed and dried
1 tsp extra virgin olive oil
1 tsp minced garlic
Combine all ingredients for the patty, except the EVOO at one time. Be careful not to over mix, otherwise you’ll end up with hard patties. Get in there with your hands…you’ll want to anyway so just do it from the start. Form into 8 individual patties.
Heat oil in a skillet over medium heat. Mine was non-stick, Rachael Ray brand. Love her! But any old skillet will do. Anyway add the patties and cook for 6-7 minutes on each side or until pretty golden brown.
While patties are cooking, toss the olive oil, tomatoes, and garlic in a small sauce pan and cover. Now leave them alone…let them sweat. 🙂 (Another trick I learned from Rach. I call her Rach…we’re tight like that.)
Most of the tomatoes will burst in 6-10 minutes. Then just use a spoon or a handy little tool like the one in the picture to just gently mash them all together and pop any that haven’t burst yet.
Top 2 patties, with a little of the tomato mixture, add a little side salad and enjoy!