CHICKEN CAKES PARMIGIANA

1/2 cup Italian-style bread crumbs
1 egg
2 tablespoons milk
2 tablespoons grated Parmesan cheese
1/2 teaspoon garlic salt
2 cups finely chopped deli rotisserie chicken (from 2 to 2 1/2 lb chicken)
1/4 cup vegetable oil
1 cup tomato pasta sauce, heated
1/2 cup shredded mozzarella cheese (2 oz)

In medium bowl, mix bread crumbs, egg, milk, Parmesan cheese and garlic salt. Stir in chicken.

Shape chicken mixture by about 1/4 cupfuls into 8 (3-inch) cakes.

In 12-inch nonstick skillet, heat oil over medium-high heat. Cook cakes in oil 4 to 5 minutes, turning once, until golden brown. Drain on paper towels.

Serve cakes topped with pasta sauce and mozzarella cheese.

Makes 4 servings (2 cakes each)
From: Recipe booklet: Easy Recipes with Rotisserie Chicken, Betty Crocker Recipe Magazine #230, March 2006