Chicken Cakes With Chipotle Mayo

• 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

1. 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.
2. Combine ingredients for Chipotle Mayonnaise in a small bowl. Reserve 6 T for preparing chicken cakes. Refrigerate remainder to serve with cakes.
3. 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.
4. Place flour, 1 egg, and 1/2 panko in separate shallow dishes. Lightly coat both sides of each cake with flour, egg then panko.
5. Heat oil in a skillet. Cook cakes until golden brown about 3 minutes per side, drain. Serve with mayo.

chicken breasts, flour, eggs, breadcrumbs, olive oil, shallot, jalapeno jelly, fresh cilantro, mayonnaise, mayonnaise, lime juice, shallots, garlic, chipotle chili pepper, salt

Taken from www.food.com/recipe/chicken-cakes-with-chipotle-mayo-369745 (may not work)