Ok so I'm not a big chicken eater, this recipe was inspired from the leftover roasted chicken breast from this ible https://www.instructables.com/id/Breaded-Garlic-Roasted-Chicken-Breast/ I know the plate looks a little spare but there's chicken potato and eggs in the patty so all I really needed was a veg

Step 1: Getting Started

Here's what we're going to use.
Left over roasted chicken breast
a couple of potatoes depending on how large your potatoes are, one large one could be enough
2 eggs
toast 4 bread crumbs
italian seasoning
horseradish sauce
miricle whip (or mayo)
ranch dressing
veggie of choice, canned spinach was 2 for a dollar and since I like spinach... theres a lot in the pantry

Step 2: Lets Get Started

I don't usually peel my potatoes but these were the bottom of the bag so after washing them I peeled them and removed any dark spots. Using a grater attachment for your processor or in this case the tried and true manual box grater, grate your potatoes. If you happen to have a bowl the grater fits in you can save a little on cleanup time. Lay your grated potatoes on a double papertowel to absorb some of the moisture and season with salt and pepper and in this case bbq seasoning. Process or finely chop your leftover chicken breast and add to the bowl of potatoes, add about 3/4 cup of breadcrumbs to make your own, toast a couple pieces of bread and process with italian seasoning, add in your eggs and mix everything well

Step 3: Time to Bake

prepare a baking tray with foil and cooking spray, form your chicken and potato mixture into patties about hamburger size or a little bigger for bigger appetites, smaller for smaller appetites, lay them on the prepared tray and place in a 350 oven for 30minutes and then 3-5minutes under the broiler to brown the top nicely. You could of course pan fry these in a little olive oil or whatever cooking oil you use until golden and crispy on both sides

Step 4: Tantalizingly Tangy Sauce

I wanted a sauce of some kind but didn't know what I wanted, checking the refrigerator I found ranch salad dressing and horse radish sauce... hmmm that could be good... I mixed up a tablespoon of horseradish sauce with about double that of ranch dressing but it was a little to runny/thin so I added a heavy teaspoon of miricle whip ( you could use mayonaise) that was better but it still needed salt and pepper

Step 5: Almost Done

Take the chicken-potato patties from the oven and allow to set for a couple minutes, while your waiting empty a can of spinach into a microwavable bowl, strain out most of the can juice and replace with italian salad dressing. Microwave for 3-4 minutes depending on your microwave

Step 6: Prepare the Plate and Enjoy

It probably took me longer to make this "ible" than to make AND eat the meal not including the oven time ! One or 2 patties go on the plate and are covered in the tantalizingly tangy sauce, a couple pats of butter and some salt on the spinach and its ready to go. A s a bonus the patties and sauce go really well as a sandwich on either a hamburger bun (which I didn't have) or on rye bread (which I did have)