COMBINE chicken, onions, cream cheese, 1/3 cup nuts, herbs and zest. Roll into 15 balls; flatten to 1/4-inch thickness. Dip in flour, turning to coat both sides of each. Shake off excess flour.
HEAT oil in large deep skillet on medium-high heat. Add half the chicken cakes; cook 3 to 4 min. on each side or until done (165ºF) and golden brown on both sides. Drain on paper towels. Repeat with remaining chicken cakes; cover to keep warm.
MIX next 6 ingredients and remaining nuts in saucepan; cook 3 to 5 min. or until sugar is dissolved and sauce is slightly thickened, stirring frequently.
PLACE chicken cakes on basil leaves. Serve with sauce.
