17 Reviews of Tuscan Chicken Cakes with Golden Aioli

From: Lightly Toasted

On Apr 11, 2005

this was really good. And VERY VERSATILE. Instead of serving this over greens, I served it over buttered & seasoned fettucini noodles. And I doubled it....so the next night, we had it over greens. Tomorrow, I'm having it as a sandwich on ciabatta bread!

From: Kasha

On Sep 5, 2004

This is easy and really tasty. One of these on a pretty salad would be a perfect first course for company. I can't imagine anyone who wouldn't like them. Great recipe!!

From: Latchy

On Jul 11, 2003

I just loved this recipe, the flavours blend so well. The golden Aioli is just great. I thought it may have been too sweet but it was perfect. I have already made little appetizer cakes and put them in the freezer at work, I know our clients will love them.

From: JillAZ

On Jul 24, 2008

Excellent! A delicious, easy meal that the whole family enjoyed. I only put the roasted red peppers in half the mixture, as DH doesn't like them. Great, kid friendly dish. I added a little grated parmesan to the ones without the red peppers. Yummy!

From: Transplanted English Rose

On Apr 24, 2009

Great way to use up leftover chicken, went well with the Aioli and tasted yummy.

From: Eamber

On Dec 5, 2006

This is a great recipe for all occasions! -To serve as an appetizer with sauce, on a bed of greens or on pasta as main course. Great quick meal for last-miute company and very EASY to make. I do recommend chopping the chicken as fine as possible because it seems to hold together better.

From: Miss Annie

On Jul 22, 2008

This is a very easy dish to make. Don't let the list of ingredients fool you. It is tasty, especially on the lovely greens, and a great dish for summer. I cheated and used a roasted chicken from the grocery store. The cakes are moist and the aioli is a special treat. Thanks, Carol for sharing your recipe.

From: Rebecca G

On Aug 2, 2004

What a great recipe! I've made this 4 times this summer. It's great to mix up in the morning and cook up at dinner. And because they freeze, they're perfect for an appetizer or to make-ahead when the in-laws are coming to town.

From: juliet0778

On Jul 11, 2009

We LOVE this recipe. I make it all the time during the summer. The only substitution I make is that I use egg noodles instead of salad greens for placing underneath the cakes. It makes for a slightly heartier meal and soaks up the balsamic that I sprinkle on it for added flavor.

From: zombiesgirl

On May 5, 2006

love this recipe. i use tj's sun dried tomato pesto, instead of reg pesto and sun dried tomatoes, and i make bite sized patties. i serve this, in a big bowl as part of my salad themed picnic every summer.