|1½ lbs||Foster Farms chicken tenders, diced into ¼” cubes|
|1 cup||bread crumbs|
|3 tbls||chopped fresh cilantro|
|2 tbls||onion, finely minced|
|2 cloves||garlic, minced|
|½ tsp||cayenne pepper|
|⅓ cup||feta cheese crumbles|
|3 tbls||butter, melted|
|1 cup||panko (Japanese bread crumbs)|
|½ cup||vegetable oil|
|Mandarin Orange Sauce:|
|2 cans||(15 oz. each) mandarin oranges|
|2 tsp||soy sauce|
|½ tsp||orange zest|
|½ tsp||fresh ginger, grated|
|2 tbls||rice wine vinegar|
1. In large bowl, combine chicken, bread crumbs, cilantro, onion, garlic, cayenne pepper, paprika, allspice, salt, mayonnaise, feta cheese, butter, egg and half-and-half. Combine mixture well. Form chicken mixture into patties, approximately 3/4-inch thick and 3 inches in diameter. Place panko in pie plate; dredge patties in panko to lightly coat.
2. In heavy skillet over medium-high heat, warm vegetable oil. Place patties in skillet and cook, turning, about 3 minutes per side or until chicken is done. Remove from skillet and drain on paper towels. Serve topped with mandarin orange sauce.
3. Prepare mandarin orange sauce by combining the juice from the two cans of oranges (reserve oranges), cornstarch, soy sauce, cinnamon, sugar, orange zest, ginger and rice wine vinegar in large saucepan. Stir over medium heat until thickened, about 2 minutes. Remove mixture from heat and add reserved oranges.
COOK TO A SAFE INTERNAL TEMPERATURE OF AT LEAST 165°F. ALWAYS use a meat thermometer to determine the temperature. Do not rely solely on suggested cooking times. Cooking appliances vary in temperature and cooking times are a GUIDE ONLY.