Now, here is something a little out of the ordinary and oh-so-good!

CHICKEN CAKES WITH MARINARA SAUCE

3 tablespoons butter

2 tablespoons celery, finely chopped

½ cup onion, finely chopped

2 tablespoons fresh parsley, chopped

3 cloves garlic, chopped

1 teaspoon each of salt, pepper, garlic powder, onion powder and basil

2 tablespoons parmesan cheese, shredded

2 eggs, beaten

½ cup Italian-seasoned bread crumbs

2 tablespoons mayo

2 cups cooked chicken, finely chopped

Olive oil

Marinara sauce (I use Bertolli)

In a large skillet, sauté’ celery and onion in the butter for 5 minutes.  Add parsley and garlic and sauté 2 to 3 minutes more then remove from heat.  In a large bowl, combine seasonings, parmesan cheese, eggs, bread crumbs, mayo and chicken.  Mix well then add the cooked veggies to the chicken mixture.  Stir well and make into patties.  This recipe makes 4 to 5 nice-size patties.  Refrigerate for at least 30 minutes.  In a cast iron or non-stick skillet heat 4 to 5 tablespoons of Olive oil and cook patties 4 to 5 minutes on each side or until golden brown.  Heat marinara and ladle out onto each plate then place chicken cake on top of the marinara and top with fresh grated parmesan cheese.  Delicious!