Start by poaching the chicken breast until just cooked through. Let cool . then use two forks to shred the chicken. Set aside
Cook the potatoes until soft, mash and season with salt and pepper. For two cups of mashed potatoes I used three medium russet potatoes.
In a bowl combine the mashed potatoes, shredded chicken, onion, bell peppers, parmesan cheese and egg. Salt and pepper to taste.
In a separate bowl combine the bread crumbs, parmesan, and Italian parsley. In another add the egg and slightly beat using a fork.
Form the chicken patties by scooping about 2 tablespoons of the mixture and form into round slightly flatten patties
Dip each patty first in the egg and then in the bread crumb mixture. Repeat for all the patties
In a large skillet Heat the frying oil over medium heat. Fry the patties in batches for 3-4 minutes per side, or until golden brown and crisp. drain on paper towels.
Serve with my easy marinara sauce and my delicious cucumber, tomato, avocado salad for a complete summer time meal everyone will love.
