1/3 cup minced red bell pepper
1/3 cup minced celery
1/3 cup minced onion
2 cups finely cooked chicken
1 cup panko breadcrumbs
1/4 cup light mayonnaise
1/4 cup fat free sour cream
1 large egg and 1 large egg white lightly beaten
1 Tbsp Dijon mustard
1/2 Tbsp Worcestershire sauce
1 tsp sea salt
Creole Sauce:
1 clove garlic, minced
1/3 cup light mayonnaise
1/3 cup light sour cream
1 Tbsp. Dijon mustard
1 Tbsp. fresh lemon juice
1 tsp. Creole seasoning
For the sauce: In a small bowl, combine all the ingredients. Cover and chill.
Pre-Heat oven to 425
In a skillet, add 1 Tbsp of canola oil over medium heat. Add the red bell pepper, celery, and onions and cook until tender, about 5 minutes.
In a large bowl, combine the chicken, panko, and red bell pepper mixture. Set aside.
In a small bowl, combine the mayonnaise, sour cream, eggs, mustard, Worcestershire sauce, and salt. Add to the chicken mixture, tossing gently to combine. Form the mixture into patties. I used an ice cream scoop and combined 2 scoops to form the patty. Spray sheet pan with Canola Oil spray and place patties on baking pan then lightly spray patties with the spray, bake for 5 minutes then flip the patties and bake for another 5 minutes.
Serve with Creole Sauce and enjoy!
