My mom introduced me to a dish called Chicken Croquettes a couple of years ago and they have become one of my favorites. I haven't seen them in Austin restaurants, but they are on most menu's on the east coast. They are very tasty and a great way to use leftover chicken. I have used Ranch and a chicken gravy as a dipping sauce. Traditionally, the croquette is fried but this is a baked version (trying to control the size of my ass :) ). Enjoy!
5 tablespoons butter or margarine, divided
3 tablespoons flour
1/2 cup milk
1/2 cup chicken broth
2 cups finely chopped cooked chicken
1 1/4 cups fine dry bread crumbs, divided
3 tablespoons fresh chopped parsley or 1 tablespoon dried parsley flakes
1/4 teaspoon salt
2 eggs, lightly beaten
1/4 cup grated Parmesan cheese
PREPARATION:
Directions for chicken croquettes In a medium saucepan, melt 3 tablespoons of the butter or margarine over medium heat. Add flour and cook, stirring, for 1 to 2 minutes without browning. Gradually whisk in milk and broth; cook, stirring constantly, until smooth and thickened.
Remove from heat; let cool 5 to 10 minutes. In large bowl, combine chicken, 1 cup bread crumbs, parsley, salt and eggs. Mix well. Pour in sauce, blend well. Cover and chill for about 2 hours. Preheat oven to 350°. Combine Parmesan cheese and remaining 1/4 cup bread crumbs in a shallow dish. Shape chicken croquettes mixture into 2 1/2-inch balls, then roll to form oval shapes; makes about 8. Roll shaped croquettes in bread crumb mixture. Arrange in a greased 13x9x2-inch baking dish. Melt remaining 2 tablespoons of butter and drizzle over chicken croquettes. Bake chicken croquettes 30 minutes until golden brown.
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