A fun twist on leftover rotisserie chicken breast is a tasty chicken patty. We made this recipe as an alternative to chicken soup, pasta, or pizza dishes. Since we love salad, we served the chicken patties on a mache salad with champaign vinaigrette.
1-1/2 C rotisserie chicken breast, finely chopped
1/2 C mayonnaise
1/4 t hot sauce
2 t Old Bay seasoning
1 t thyme minced
2/3 C Panko or bread crumbs
Whisk mayonnaise, egg, and Old Bay Seasoning in medium bowl. Add chopped chicken, Panko, and thyme then stir until combined. Divide into 4-6 patties.
Heat skillet with 3 tablespoons of olive oil on medium high heat. Add patties and cook until brown on both sides or about 3-4 minutes per side.
Remove and serve on pretzel buns with a blue cheese mayonnaise or on a romaine salad. We also love this champaign vinaigrette on salad.