BBQ Chicken and Corn Cakes

• 4 whole Boneless, Skinless Chicken Breasts, Cooked And Sliced
• 1 cup BBQ Sauce, Your Favorite
• 2 Tablespoons Dry Chipotle Seasoning, Divided
• 1/2 whole Medium Red Onion, Sliced
• 1 whole Green Pepper, Sliced
• 2 boxes (8.5 Oz. Box) Jiffy Corn Muffin Mix
• 2 whole Eggs
• 23 cups Milk
• 2 Tablespoons Butter

1. In large skillet, heat cooked chicken with BBQ sauce (I like to use Sweet Baby Rays Original), 1 tablespoon chipotle seasoning, onion and green pepper.
2. Heat on low until cooked throughout.
3. While chicken is simmering, heat a large griddle on medium heat.
4. In a bowl, mix Jiffy, eggs, milk and remaining 1 tablespoon chipotle seasoning.
5. Melt butter on the griddle.
6. In 1/4 cup portions, pour muffin mixture onto griddle.
7. Cook like a pancake, flip when center starts to bubble and browned.
8. Serve with chicken over the corn cakes.
9. Enjoy!

chicken breasts, bbq sauce, red onion, green pepper, mix, eggs, milk, butter

Taken from tastykitchen.com/recipes/main-courses/bbq-chicken-and-corn-cakes/ (may not work)