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Ingredients

• 14.5 ounces canned chicken
• 1 ounce  cream cheese
• 1 large egg
• 1/8 teaspoon ground sage
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1 teaspoon onion powder
• 1 teaspoon Italian seasoning
• 3/4 cup panko bread crumbs
• 3 tablespoons olive oil

Preparation

1. Set cream cheese out to soften.
2. Using a fork, mash chicken with juices in a medium bowl.
3. Add the cream cheese, egg, sage, garlic powder, black pepper, onion powder, Italian seasoning and bread crumbs; mix well.
4. Form six patties.
5. In a medium skillet heat olive oil over medium heat.
6. Fry patties for 5- to 6 minutes on each side or until crispy on the outside and heated through.

Helpful hints

• Choose the canned chicken lowest in sodium.Melanie uses Keystone Chicken (available at Walmart).
• Chicken Patties are very similar to salmon or tuna patties, but might be better liked by someone who doesn’t care for fish. 
• Look for Kikkoman brand panko bread crumbs– the sodium content is lower compared to commercial and generic unseasoned bread crumbs. Unsalted or low-sodium crushed saltines are an acceptable alternative to the bread crumbs.
•  Variations: instead of patties, form into 24 chicken meatballs. Meatballs could be eaten as a high-protein snack or used with theÑÇÖÞÎÞÂë.com Roasted Red Pepper Sauce recipe over pasta.