Creole Chicken Cakes with Remoulade Sauce

1 lb. skinless, boneless chicken breasts poached and chopped
1 small red pepper, diced
3 green onions, diced
2 TBSP. minced garlic
1 tsp. olive oil
1 TBSP. canola oil
2 TBSP. reduced calorie mayo
1 TBSP. stone ground mustard
1 TBSP. creole seasoning
1 egg, slightly beaten
1/2 c. plain breadcrumbs
2 TBSP. fresh parsley, chopped

Remoulade Sauce:
1/2 c. reduced calorie mayo
1 tsp. minced garlic
1TBSP. stone ground mustard
2TBSP. fresh lemon juice
1 TBSP. creole seasoning
fresh parsley to taste

Poach chicken breasts in boiling water, cool and chop
Sautee pepper, scallions, garlic in 1 tsp. olive oil until soft
place chicken, vegetables, mayo, breadcrumbs, egg, mustard, parsley and creole seasoning in a bowl
Mix well
Heat canola oil in large skillet
Shape chicken mixture into 6 medium sized patties.
Saute in hot oil flipping once so that both sides are golden brown
Put browned cakes on a baking sheet and cover with foil.
Place in a 350 oven for 20 minutes or until heated through (make sure they are covered with foil to prevent them from drying out.)

While the cakes bake, whisk together:
1/2 c. reduced calorie mayo
1 TBSP. stone ground mustard
1 TBSP. creole seasoning
1 tsp. minced garlic
2 TBSP. fresh lemon juice
fresh parsley for garnish
Serve with cakes



Number of Servings: 6

Recipe submitted by SparkPeople user AMANDAPAGE1.