Tropical Chicken Cake Sandwich

• Chicken Cakes
• 12 each boneless skinless chicken breasts (6 oz. each)
• 2 Tbsp. olive oil
• 3 cups KRAFT Extra Heavy Mayonnaise
• 1-1/2 cups celery, brunoise
• 1-1/2 cups red onions, brunoise
• 1-1/2 cups red peppers, brunoise
• 1-1/2 cups yellow peppers, brunoise Target 1 pkg For $2.99 thru 02/06
• 1-1/2 cups orange peppers, brunoise Target 1 pkg For $2.99 thru 02/06
• 1-1/2 cups gingerroot, peeled, crushed into paste
• 1-1/2 cups dry bread crumbs
• 3/4 cup scallions, brunoise
• 3/4 cup GREY POUPON Country Dijon Mustard
• 3/4 cup lemon juice Safeway 4 ct For $5.00 thru 02/09
• 6 Tbsp. garlic, peeled, crushed into paste
• Gastrique
• 1 cup sugar
• 3 cups mineola tangelo juice
• 16-1/2 oz. red wine vinegar
• 6 Tbsp. cold butter
• to taste salt and black pepper
• Arugula Salad
• 3/4 cup GREY POUPON Country Dijon Mustard
• 3/4 cup KRAFT Honey Dijon Dressing
• 2 Tbsp. lemon zest Safeway 4 ct For $5.00 thru 02/09
• 3 qt. baby arugula
• Assembly
• 1.5 qt. dry bread crumbs
• 1 doz. eggs, beaten
• 3 cups vegetable oil
• 3/4 cup GREY POUPON Country Dijon Mustard
• 24 each whole grain hamburger buns, split, toasted
• 48 slices pineapples, peeled, cored, cut into 3/8-inch-thick rings and grilled
• 24 slices applewood bacon Rite Aid 2 For $7.00 thru 02/06
• 3 each mineola tangelos, sectioned

1. Chicken Cakes: Cook chicken in hot oil in skillet on medium heat 4 to 5 min.
2. on each side or until done (165 degrees F); cool.
3. Coarsely chop chicken; place in large bowl.
4. Add remaining ingredients; mix well.
5. Shape into 24 (6-oz.)
6. patties (or into 4 patties for trial recipe).
7. Refrigerate until ready to use.
8. Gastrique: Cook sugar in saucepan until caramelized, stirring occasionally.
9. Add tangelo juice and vinegar; stir.
10. Cook until reduced by half, stirring occasionally.
11. Remove from heat.
12. Add butter; whisk until melted and well blended.
13. Season with salt and black pepper.
14. Cool.
15. Arugula Salad: Mix mustard, dressing and zest; toss with arugula.
16. Refrigerate until ready to serve.
17. For each serving: Dredge 1 chicken patty in 1/4 cup bread crumbs.
18. Dip in egg; dredge in remaining bread crumbs.
19. Heat 2 Tbsp.
20. oil in skillet.
21. Add patty; cook 2 to 3 min.
22. on each side or until golden brown on both sides.
23. Spread 1/2 Tbsp.
24. mustard onto top half of roll.
25. Place 1 pineapple ring on bottom half of bun; top with 1/2 cup Arugula Salad, 1 Chicken Cake, 1 bacon slice and top half of bun.
26. Garnish plate with 1 Tbsp.
27. Gastrique, 1 pineapple ring and 1 tangelo section.

chicken cakes, chicken breasts, olive oil, mayonnaise, celery, red onions, red peppers, yellow peppers, orange peppers, gingerroot, bread crumbs, scallions, lemon juice, garlic, sugar, tangelo juice, red wine vinegar, cold butter, salt, arugula, honey, lemon zest, baby arugula, bread crumbs, eggs, vegetable oil, buns, pineapples, bacon, mineola tangelos

Taken from www.kraftrecipes.com/recipes/tropical-chicken-cake-sandwich-127597.aspx (may not work)