I made this because I thought the cakes were a great way to get some veggies in my kiddos’ tummies. They actually really liked them! The chicken is moist and delicious, the zucchini cakes are good hot or cold. One note: Go easy on spraying the pan—too much cooking spray makes the cakes taste like PAM.
Melt in your mouth chicken
http://www.food.com/recipe/
½ cup parmesan cheese
1 cup mayo
1 tsp garlic powder
1 1/2 tsp seasoning salt
1/2 tsp pepper
Mix the mayo, parmesan, garlic powder, salt and pepper together. Spread mix over chicken breasts, bake at 375 for 45 minutes.
Zucchini Cakes
http://www.justputzing.com/
-1 large zucchini, grated
– 1 large egg
– 1 cup panko bread crumbs
– Salt/pepper to taste
– 1 tbsp Adobo spices (I left this out because we didn’t have any)
– 1/2 cup Parmesan cheese, grated
Steps:
(1) Remove excess liquid from freshly grated zucchini by placing them between paper towels and squeezing. * There will be a LOT of excess liquid, so I suggest you squeeze over the sink.
(2) In a large bowl, combine all the ingredients. Mix thoroughly.
(3) Heat a large pan on medium, and spray with Pam. Shape spoonfuls of the zucchini batter into 2-inch (diameter) patties, and drop onto the sizzling pan. Cook each side for about a minute and a half, or until the outside is golden brown.
(4) Finish the cakes off in the oven — stick them on a baking pan and broil them for 1-2 minutes.
(5) Serve hot, alone or with ranch dressing
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