Coarsley chop 1/2 cup of red onion and 1/2 cup roasted red pepper    add 8 oz of cooked chicken to 1/2 cup of bread crumbs, 2 Tbsp of prepared pesto sauce, 2 Tbsp mayonnaise, 2 Tbsp honey mustard    process until coarsley chopped    mix in two egg whites and form into three or four chicken cakes    coat pan with an olive oil spray    saute cakes for about three minutes on each side    remove from pan      mix remaining honey mustard with mayonnaise and one Tbsp of water    spoon over cakes    serve with a salad and a french bagette or rolls