Monday, January 17, 2011

Baked Chicken Croquettes














I like chicken fried rice and chicken chimichangas as much as the next person.  But tonight I needed a change of pace.  So reaching into my folder of  "recipes that should be tried some day," out popped a recipe turkey croquette.  With only a few changes, it became a chicken recipe!

If by some miracle you happen to have leftover mashed potatoes lying around, this recipe comes together reasonably quickly.  But the really great thing about these croquettes is that they reheat beautifully (at 325F for 10-15 minutes), so they can be made in advance for a future dinner or (if made into 1-inch balls) a party appetizer.

Baked Chicken Croquettes
adapted from Gina's Skinny Recipes
makes 6 servings as a main course, 16 servings as an appetizer

3 large potatoes, peeled and cut into large chunks (or 2 cups of cold, leftover plain mashed potatoes)
 1 medium onion
1/2 cup parsley
1 cup chicken broth, divided
4 cups (approx) leftover chicken (from chicken soup is perfect)
1 Tbl. olive oil
3 tsp. chopped garlic (bottled okay)
1 tsp. kosher salt
1/2 tsp. coarsely ground black pepper
2 eggs
1-1/2 cups panko bread crumbs (or plain crumbs)
olive oil cooking spray














Cook potatoes in salted water for 10 minutes, or until easily pierced with a fork.   Drain and place in a large bowl.  Mash potatoes with 1/4 cup broth, salt and pepper. Set aside.

 While potatoes are cooking, chop onion and parsley.

Heat large skillet over medium heat.  When hot, add oil, wait 10 seconds, then add onions.  Cook until they soften, about 5 minutes.  Add garlic and cook 1 minute. Stir in parsley until combined, then add chicken and remaining broth.  Mix well and remove from heat.

Add chicken to mashed potatoes.  With a wooden spoon or your hands, mix well. 

Preheat oven to 450F.  Line a rimmed baking sheet with parchment.  In a small bowl lightly beat eggs.  In another small bowl place panko crumbs.   Set everything aside.














Chop or shred chicken.  Form mixture into balls about 2 inches in diameter (1 inch if destined to become appetizers).












Dip each ball into beaten egg, then roll in breadcrumbs; place on prepared baking sheet. Spray croquettes evenly with cooking spray.














Bake in oven about 15 minutes, or until browned.

Serve hot or warm.

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