On Thursday, October 8, 2015 at 4:33:28 PM UTC-6, Julie Bove wrote:
> "jmcquown" > wrote in message
> ...
> > The mention of Blue Plate Specials made me think of chicken croquettes.
> >
> > I've never made chicken croquettes but it sure sounds like some diner food
> > I'd have enjoyed. I think my mother bought some frozen, once upon a time,
> > when I was a teen. A Freezer Queen family entree or some such thing.
> >
> > Still, the idea just appeals as a way to use chicken. I have a cookbook,
> > '365 Ways to Cook Chicken'. I've culled a few really good quick recipes
> > from that book over the years. This is their recipe:
> >
> > Oven Chicken Croquettes
> >
> > 5 Tablespoons butter
> > 3 Tablespoons flour
> > 1/2 cup milk
> > 1/2 cup chicken broth
> > 2 cups finely chopped cooked chicken
> > 1-1/4 cups bread crumbs
> > 3 Tablespoons chopped fresh parsley
> > 1/4 teaspoon salt
> > 2 eggs, beaten
> > 1/4 cup grated parmesan cheese
> >
> > 1. In medium saucepan met 3 Tbs butter over medium heat. Add flour and
> > cook, stirring, for 1-2 minutes without browning. Gradually whisk in milk
> > and broth and cook, stirring constantly, until smooth and thickened.
> > Remove from heat. Let cool 5 minutes.
> >
> > 2. In a large bowl, combine chicken, 1 cup of the breadcrumbs, parsley,
> > salt and eggs. Mix well. Pour in sauce, blend and cover. Chill 2 hours
> > until set.
> >
> > 3. Preheat oven to 350F. Combine parmesan cheese and remaining bread
> > crumbs in a shallow dish. Shape chicken mixture into 2-1/2-3" balls then
> > pat into ovals. (Makes about 8) Roll croquettes in bread crumb mixture.
> >
> > 4. Arrange croquettes in a greased 12x8x2 baking dish. Melt remaining 2
> > tablespoons butter and drizzle over croquettes. Bake 30 minutes, until
> > golden brown.
> >
> > Jill
>
> I've never made chicken ones but I used to make hominy ones quite often.

How do you keep all those grits from coming unglued? Seems to me that the
whole croquette would fall apart....at least from my experience with
grits.
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