Savory Chicken Cakes with Tomato Concasse

Nutritional Facts

Serving Size:
1 Chicken Cake
Servings Per Package:
Full - 6; Regular - 3
Amount Per Serving
Calories:
280
  
From Fat:
100
Total Fat:
11g
Trans Fat:
0g
Saturated Fat:
2.5g
Cholesterol:
180mg
Sodium:
650mg
Total Carbohydrates:
16g
Dietary Fiber:
2g
Sugars:
4g
Protein:
24g
Vitamin A:
15% DV
Vitamin C:
30% DV
Calcium:
8% DV
Iron:
10% DV
* Percent Daily Values (DV) are based on a 2,000 calorie diet.
Savory Chicken Cakes with Tomato Concasse

Description:

Elegance and comfort food meet in these beautiful cakes made with white chicken meat, celery, lemon juice, onions, red bell peppers and Old Bay seasoning.  They are even tastier served with our fancy chef’s tomato sauce.  Chicken Cakes in Broiler - 6-10 minutes if thawed, Tomato Concasse on Stovetop - 10 minutes if thawed.

Cooking Instructions

Preparation:  Thaw completely.  If frozen, remove chicken cakes from pan and defrost slightly in microwave. Do not over-microwave, or chicken will become tough. 

 

Cooking Instructions:  Broiler:  Spray baking sheet with non-stick coating. Remove sauce bag and paper from pan. Place cakes on baking sheet. Discard paper and pan. Preheat oven broiler and place cakes about 4-5 inches from broiler heat. Broil 3-5 minutes or until lightly browned. Carefully turn cakes and broil another 3-5 minutes until golden brown and crispy. Cooking times may vary due to differences in ovens.  Stovetop:  Heat a large skillet on medium high heat and add 3 tablespoons cooking oil. Cook cakes 3-5 minutes on each side or until internal temperature is 165F on an instant read thermometer.  Sauce:  Add contents of sauce bag (tomato concasse) to small pan and simmer over medium heat 10 minutes. Serve cakes topped with tomato concassé.

 

Suggested Sides:  Super Suppers Asparagus with Dill Sauce

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