GLUTEN FREE BISQUICK WALMART RECIPES

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CRISPY CHICKEN CAKES || LOW CARB AND THM - MY TABLE OF T…



Crispy Chicken Cakes || Low Carb and THM - My Table of T… image

Tasty chicken breast patties flavored with cheese and chives then fried to perfection. These Crispy Chicken Cakes are a simple dinner that can be prepared quickly on busy nights.

Provided by Keri Bucci

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 8

Number Of Ingredients 9

4 Tablespoons Olive Oil for cooking
6 small cans of chicken breast or 3-4 cups of shredded chicken
1/2 cup shredded Monterey Jack Cheese
1/3 cup egg whites (if preferred 2 whole eggs)
1/3 cup Trim Healthy Mama Baking Blend (or Almond Flour)
1/3 cup grated Parmesan Cheese
2 Tablespoons chives, chopped or dried
1 teaspoon onion powder
1 teaspoon garlic powder

Steps:

  • Open canned chicken and drain really well then break the chicken into small pieces so there are no large pieces
  • Add the chicken and all the other ingredients into a large bowl, except the oil.
  • Mix the ingredients well until all the ingredients are combined and will stick together when you pinch it between your fingers.
  • Divide the mixture out into 6-8 equal portions depending on how large you want the cakes. Form each of the patties and set them aside.
  • Add the oil to a pan and heat over medium-high heat. When the oil is hot place some of the cakes in the pan to cook.
  • This will take 4 to5 minutes on each side. Flip when the chicken cakes are nice and golden brown on each side.
  • Serve hot and enjoy.

Nutrition Facts : Calories 155 calories, CarbohydrateContent 1 grams carbohydrates, CholesterolContent 26 milligrams cholesterol, FatContent 12 grams fat, FiberContent 0 grams fiber, ProteinContent 10 grams protein, SaturatedFatContent 4 grams saturated fat, ServingSize 1, SodiumContent 166 grams sodium, SugarContent 0 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 8 grams unsaturated fat

CRISPY CHICKEN CAKES || LOW CARB AND THM - MY TABLE OF T…



Crispy Chicken Cakes || Low Carb and THM - My Table of T… image

Tasty chicken breast patties flavored with cheese and chives then fried to perfection. These Crispy Chicken Cakes are a simple dinner that can be prepared quickly on busy nights.

Provided by Keri Bucci

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 8

Number Of Ingredients 9

4 Tablespoons Olive Oil for cooking
6 small cans of chicken breast or 3-4 cups of shredded chicken
1/2 cup shredded Monterey Jack Cheese
1/3 cup egg whites (if preferred 2 whole eggs)
1/3 cup Trim Healthy Mama Baking Blend (or Almond Flour)
1/3 cup grated Parmesan Cheese
2 Tablespoons chives, chopped or dried
1 teaspoon onion powder
1 teaspoon garlic powder

Steps:

  • Open canned chicken and drain really well then break the chicken into small pieces so there are no large pieces
  • Add the chicken and all the other ingredients into a large bowl, except the oil.
  • Mix the ingredients well until all the ingredients are combined and will stick together when you pinch it between your fingers.
  • Divide the mixture out into 6-8 equal portions depending on how large you want the cakes. Form each of the patties and set them aside.
  • Add the oil to a pan and heat over medium-high heat. When the oil is hot place some of the cakes in the pan to cook.
  • This will take 4 to5 minutes on each side. Flip when the chicken cakes are nice and golden brown on each side.
  • Serve hot and enjoy.

Nutrition Facts : Calories 155 calories, CarbohydrateContent 1 grams carbohydrates, CholesterolContent 26 milligrams cholesterol, FatContent 12 grams fat, FiberContent 0 grams fiber, ProteinContent 10 grams protein, SaturatedFatContent 4 grams saturated fat, ServingSize 1, SodiumContent 166 grams sodium, SugarContent 0 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 8 grams unsaturated fat

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