Chicken Cakes with Red Pepper Ricotta Sauce

Our meals for the week are often inspired by what is advertised in our local supermarket’s circular. After all, a great way to save money is to buy what’s on sale. This week, split chicken breasts were on sale. But what to make? Chicken Strudel is really good, as is Risotto with Balsamic Chicken and Peas, and of course there are variations of chicken salad. But I wanted to try something new.

It turned out not only to be new, but also spectacular. Don’t just take my word for it. Our son Peter was 5 when we first had these chicken cakes, and while he used to eat new foods with gusto when he was younger, he had recently become more wary of new culinary experiences. But not with these chicken cakes; he ate them up. You will too.

This recipe is not only a delicious way to serve chicken breasts on sale, or to serve leftover chicken, it’s so good, you’ll want to buy chicken, even when it’s not on sale.

Serves 4

Chicken Cakes
4 cups cooked chicken, cut into bite-sized pieces
2 eggs, slightly beaten
½ cup bread crumbs
½ teaspoon salt
¼ teaspoon pepper
1 ½ tablespoons olive oil
1 ½ tablespoons butter

Red Pepper Ricotta Sauce
1 red bell pepper, sliced (about 1 – 1 ¼ cups)
1 tablespoon olive oil
1 clove garlic, minced
½ cup low-fat ricotta cheese

Combine the chicken, eggs, bread crumbs, salt and pepper in a large bowl. When thoroughly mixed, use a ½ cup measure to portion out the chicken mixture into 8 cakes, and then use your hands to form uniform cakes, approximately ½ inch thick. Place the chicken cakes in the refrigerator and chill for at least 30 minutes and up to 24 hours.

When ready to cook, take the chicken cakes out of the refrigerator to warm to room temperature.

Saute the red pepper in oil over medium-high heat until the pepper is slightly browned, about 3 minutes. Place in the bowl of a food processor, along with the garlic and ricotta cheese. Process until thoroughly blended. Set aside.

Heat the olive oil and butter in a larger skillet over medium-high heat. When the butter is melted, add the chicken cakes and cook for 4-5 minutes until golden brown. Flip and brown the other side 4-5 minutes.

While cooking the chicken cakes, heat the red pepper ricotta sauce over medium low heat for 4-5 minutes.

Serve two chicken cakes per person. Spoon the sauce over the chicken cakes.