Chicken Cakes With Chipotle Mayo - cooking recipe

Ingredients

1 1/2 lbs chicken breasts, boneless and skinless
1/4 cup flour
2 eggs, lightly beaten
1 cup panko breadcrumbs, divided
2 tablespoons olive oil
1/2 cup shallot, minced
2 tablespoons jalapeno jelly, melted cooled
2 tablespoons fresh cilantro, minced
chipotle mayonnaise
1 cup mayonnaise
1 tablespoon lime juice
2 teaspoons shallots, minced
1 teaspoon garlic, minced
1 teaspoon chipotle chili pepper
salt and pepper

Preparation

Put chicken in saucepan and cover with water. Bring to a boil, cover and then simmer 12-15 minutes or until no longer pink. Drain, cool, chop. You will need about 3 cups.
Combine ingredients for Chipotle Mayonnaise in a small bowl. Reserve 6 T for preparing chicken cakes. Refrigerate remainder to serve with cakes.
Mix chicken cake ingredients: reserved chicken, 1/2 c panko, 1/2 c minced shallot, 1 egg, 2 T jalapeno jelly, 2 T cilantro, salt and pepper to taste. Divide into twelve 1/4 c portions or 1-2 T for appetizers.
Place flour, 1 egg, and 1/2 panko in separate shallow dishes. Lightly coat both sides of each cake with flour, egg then panko.
Heat oil in a skillet. Cook cakes until golden brown about 3 minutes per side, drain. Serve with mayo.