| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats, Eggs |
|
|
4 |
Servings |
INGREDIENTS
| 5 |
tb |
Butter |
| 3 |
tb |
Flour |
| 1/2 |
c |
Milk |
| 1/2 |
c |
Chicken broth |
| 2 |
c |
Finely chopped cooked chicken |
| 1 1/4 |
c |
Bread crumbs |
| 3 |
tb |
Chopped fresh parsley |
| 1/4 |
ts |
Salt |
| 2 |
|
Eggs; beaten |
| 1/4 |
c |
Grated Parmesan cheese |
INSTRUCTIONS
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 1/4 c.
bread crumbs in a shallow dish. Shape chicken mixture into 2 1/2 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@aol.com on Oct 10, 1997
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