CHICKEN MARYLAND CAKES AND SLAW

This is one of my family's favorites (and that includes my seven year
old and her friends!). I got this recipe from Woman's Day magazine a
few years ago. It is quick and easy. ~~ Linda

2 pounds chicken thighs (or legs and thighs)
l cup saltine cracker crumbs (use one whole row of crackers)
l/3 cup reduced fat mayonnaise
l/4 cup sliced scallions
2 tablespoons fresh lemon juice
l/2 teaspoon salt
l tablespoon vegetable oil

Put chicken pieces in a large skillet. Add water to cover. Bring to
a boil, reduce heat, cover and simmer 15 to 20 minutes, until meat is
no longer pink near the bone. Drain. When chicken is cool enough to
handle, remove skin, pull meat off bones and tear into fine shreds (3
cups).

While chicken cooks, prepare slaw. Mix l/4 cup mayonnaise, l
tablespoon cider vinegar, and l/2 teaspoon pepper in medium size bowl.
Add 4-5 cups shredded green cabbage, l can kernel corn (optional) and
3/4 cup coarsely chopped carrot. Mix and refrigerate.

In a bowl, mix chicken, l/2 cup of the saltine crumbs, l/3 cup
mayonnaise, scallions, lemon juice and salt. Form into eight l/2 inch
thick patties. Coat with remaining crumbs.

Heat half the oil in a large skillet. Add cakes and cook over medium
high heat, adding more oil as necessary - 2 to 4 minutes per side,
until heated through and golden.