Servings: 6

Weight Watcher Smart Points: 14

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes

Ingredients

  • 4 - 6 bone in, skin on chicken breast (cook extra for Encore dish Chicken Cakes)
  • 1 c breadcrumbs
  • 2 T butter
  • 1/2 c canola oil
  • 1 T Creole mustard
  • 2 Tsp Creole seasoning
  • 1 egg, lightly beaten
  • 3 T dried or 1/4 c fresh rosemary, chopped
  • 1 clove garlic
  • 2 green onions, thinly sliced (green and white part)
  • 1 lemon, zested, then sliced
  • 2 T mayonnaise
  • 1/2 red bell pepper, diced
  • 3 c shredded, cooked chicken
  • Remoulade Sauce

Instructions

  1. Mix the butter, rosemary and lemon zest together
  2. Pull the skin away from the chicken meat and place 1 T mixture between meat and skin, spreading evenly
  3. Place 2 slices lemon on top of butter mixture and smooth skin back over breast meat
  4. Cook on hot grill (350 degrees) until meat thermometer inserted in thickest part registers 160 degrees
  5. Remove from grill, let rest 10 minutes then serve.Saute' pepper, green onions and garlic in butter for 3 minutes
  6. Stir together with shredded chicken, breadcrumbs, egg, mayonnaise, mustard and Creole seasoning
  7. Heat canola oil
  8. Shape chicken mixture into patties
  9. Cook in oil 3 minutes on each side or until golden brown
  10. Drain on paper towels
  11. Serve hot with Remoulade Sauce.

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