This weekend I boiled some chicken to make chicken salad and then decided to instead make these chicken cakes. I love making cakes like this for dinner. We often do salmon cakes, crab cakes, or my Greek chicken cakes and the kids love them. I made these just using random ingredients I had on hand and they turned out pretty tasty. I used 4 chicken breasts and it made a lot of cakes, probably 11/12 cakes so we had quite a few leftover. You could just use a rotisserie chicken or boil 2 chicken breasts instead of 4 if you don’t need that many. The key to these not falling apart when you cook them is to let them sit in the fridge about an hour before cooking them. These pretty much stayed intact while I cooked them. We are all sauce lovers so we served these with spicy mayo and tzatziki (not together just as two options) and of course hot sauce! I personally loved the combo of the pesto and artichokes with the chicken! Pictured above served with my favorite Broccoli Salad. Enjoy!

P E S T O A R T I C H O K E C H I C K E N C A K E S

2-4 chicken breasts boiled and shredded (can also use a rotisserie chicken)

1 yellow bell pepper diced

1/2 red onion diced

1 small jar of marinated artichoke hearts drained and diced

1 tablespoon mayo

1/3 cup breadcrumbs

1 egg

3 tablespoons pesto

salt and pepper

Combine all ingredients in a bowl. Season with salt and pepper. Mold into patties. Place on a plate and refrigerate an 1 hour before cooking.

Heat olive oil in a pan. Cook the chicken cakes approx 4-5 minutes a side, you just want them to lightly brown.

Serve with spicy mayo, tzatziki, or any other dipping sauce.