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1 batch
suggest servings
| 5 | tablespoons | butter | |
| 1 1/4 | cups | bread crumbs | |
| 3 | tablespoons | flour, all-purpose | |
| 3 | tablespoons | parsley leaves | chopped |
| 1/2 | cup | milk | |
| 1/4 | teaspoon | salt | |
| 1/2 | cup | chicken broth | |
| 2 | large | eggs | beaten |
| 2 | cups | chicken | cooked, chopped |
| 1/4 | cup | parmesan, parmigiano-reggiano cheese, grated | grated |
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.
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.
Preheat oven to 350 degrees 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.
Arrange croquettes in a greased 12x8x2-inch baking dish.
Melt remaining 2 Tbsp. butter and drizzle over croquettes. Bake 30 minutes, until golden brown.
| % Daily Value* | |
| Total Fat 21.0g | 33% |
| Saturated Fat 12.0g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 152mg | 51% |
| Sodium 683mg | 28% |
| Total Carbohydrate 32.0g | 11% |
| Dietary Fiber 2.0g | 7% |
| Sugars 4.0g | |
| Protein 13.0g | 25% |
| Vitamin A | 17% | Vitamin C | 5% | |
| Calcium | 19% | Iron | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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History - Chives belong to the same family as onions, leeks, and garlic. The Latin name of this species means 'Rush-Leek.'...
Excellent, the flesh simply falls off the bone, unbelievably tender and the dry spice rub makes for a crispy very tasty skin. One of the best roast chicken I have ever made.
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