• Tweet

CHEESY CHICKEN PANCAKES makes 16-18
PANCAKES

1 1/2 pounds breast tenders, diced small
2 large eggs
1/3 cup mayonnaise
1/3 cup all-purpose flour, cornstarch or potato starch
1 1/3 cups shredded mozzarella cheese
1 1/2 tablespoon chopped fresh dill or thyme (your flavor choice)
1/2 teaspoon FRESH ground sea salt, to taste
1/8 teaspoon FRESH black pepper
2 tablespoons Avocado oil

• Whisk together the eggs, mayonnaise, salt, pepper and dill.
• Add flour, stirring until smooth.
• Fold in cheese and then chicken pieces, stirring until well blended.
• Cover with plastic wrap and refrigerate at least 2 hours or overnight is better.
• Heat a large non-stick pan over medium heat with avocado oil.
• When oil is hot, add the chicken mixture a heaping Tablespoon at a time. Slightly flatten out the tops and sauté uncovered 3-4 minutes on the first side, then flip and saute 3 more minutes on the flip side or until golden brown and chicken is fully cooked through.  Repeat with remaining fritters adding more oil as needed. DO NOT CROWD THE PAN.

DIP
1/3 cup mayonnaise
1 large garlic clove, minced
1/2 tablespoon lemon juice
1/4 teaspoon FRESH ground salt
1/8 teaspoon FRESH black pepper

• Combine all ingredients in a small bowl, stirring together until smooth.

NOTES:

• To test for doneness, cut a pancake in half and the chicken should be completely white inside.
• Partially frozen chicken breasts are easier to dice.
• Sometimes I cook the tenders in advance and shred them so the pancakes take less time to actually cook.
• Changing the cheese flavor makes a nice change.  Using pepper jack for the cheese and a splash of Frank’s hot sauce in the dip spices it up a bit.