| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Poultry |
2 |
Servings |
INGREDIENTS
| 1 |
tb |
Butter |
| 3 |
tb |
Flour |
| 1 |
c |
Milk; skim |
| 2 |
c |
Boneless skinless chicken breasts, cooked |
| 12 |
c |
Onion |
| 14 |
ts |
Celery salt |
| 2 |
ts |
Fresh parsley |
| 1 |
ts |
Dry mustard |
| 12 |
c |
Dry bread crumbs |
| 2 |
|
Egg whites; slightly beaten |
INSTRUCTIONS
Melt butter in a saucepan. Add flour and stir until crumbly. Gradually add
milk and cook over medium-low heat until thick, stirring constantly, about
15 minutes. Remove from heat and add finely chopped chicken and onion. Stir
in seasonings. Blend together and chill for 45 minutes. Preheat oven to
450?F. Shape chicken mixture into six cones or cylinders, about 1/3 cup
each. Roll in bread crumbs, then egg whites, then bread crumbs again. Place
on baking sheet and spray each croquette with non-stick vegetable coating.
Bake 15 minutes, then reduce oven temperature to 350?F and continue baking
for 20 minutes or until outsides are browned.
Posted to MC-Recipe Digest V1 #835 by Nancy Berry <nlberry@prodigy.net> on
Oct 10, 1997
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