Yield: 4 Servings
|½ cup||Chicken broth|
|2 cups||Finely chopped cooked chicken|
|1¼ cup||Bread crumbs|
|3 tablespoons||Chopped fresh parsley|
|2 \N||Eggs; beaten|
|¼ cup||Grated Parmesan cheese|
Prep: 20 minutes Chill: 2 hours Cook: 40 minutes Serves: 4 These are a favorite at my house. Old fashioned creamy chicken croquettes made without frying.
1. In a medium-size saucepan, melt 3 Tbsp. of butter over medium heat. Add flour and cook, stirring, for 1 to 2 minutes without browning. Gradually whisk in milk and broth and cook, stirring constantly, until smooth and thickened. Remove from heat; let cool for 5 minutes.
2. In a large bowl, combine chicken, 1 c. bread crumbs, parsley, salt and eggs. Mix well. Pour in sauce, blend, and cover. Chill for 2 hours, until set.
3. Preheat oven to 350 F. Combine Parmesan cheese and remaining ¼ c.
bread crumbs in a shallow dish. Shape chicken mixture into 2½ to 3 inch balls, then roll into ovals (makes about 8). Roll croquettes in bread crumb mixture.
4. Arrange croquettes in a greased 12x8x2-inch baking dish. Melt remaining 2 Tbsp. butter and drizzle over croquettes. Bake 30 minutes, until golden brown.
Note:I have successfully used cracker crumbs in place of bread crumbs.
Posted to MC-Recipe Digest V1 #835 by Soaper1965@... on Oct 10, 1997