CHICKEN CROQUETTES
Chicken croquettes are always pretty on the dinner table, especially when you have guests. These are little balls of minced chicken and potatoes coated in breadcrumbs, then, shallow fried until crisp and golden.
Provided by Veena Azmanov
Categories Appetizers Side
Time 40m
Number Of Ingredients 21
Steps:
- In a skillet, add the oil and sauté onions until translucent. Then, add the ginger and garlic. Followed by the ground chicken.
- Sauté until the ground chicken breast is no longer pink, making sure to break it apart so you don't have big lumps. Pro tip - Large lumps will make shaping the croquettes difficult so break as many lumps as possible.
- Season with salt and pepper. Add the chopped parsley and lemon juice. Cook until all the liquid is absorbed and the chicken is cooked through. Taste and adjust seasoning.Pro tip - Excess liquid will make soggy croquettes and very difficult to hold their shape. So make sure all the liquid is evaporated.
- Remove from heat and set aside to cool completely. It is better to work with the mixture when cooled.Pro tip - Ensure the chicken does not have large chunks of meat. If necessary, use a fork to break it all into small pieces or give it a quick pulse in the food processor.
- Mashed potatoes - Use leftover mashed potatoes for this dish. Alternatively, boil two large potatoes until fork tender. Peel and grate it - then, cool completely.
- In a bowl, add cooled ground chicken, and grated/mashed potatoes. Followed by the cheeses, breadcrumbs, mustard, salt, pepper, and herbs.
- Combine well so everything is glued to the mashed potatoes. Pro tip - The mashed potato works like glue to hold everything together but do not overmix as it can make the mixture sticky.
- Take small golf size amounts in your hands. Shape into a ball then rolls into a sausage. Set aside while you make the remaining.Pro tip - Using moist hands dipped in water prevents the mixture from sticking to your hands.
- Cut the block of cheese into small 2 x 4 cm pieces. You can make them smaller if you prefer to make small-size croquettes.
- Take small golf size amounts of croquette mixture in your hands. Shape into a ball, flatten it on the palm of your hand. Place a piece of cheese then, bring the sides over the cheese and shape it into a sausage. Set aside while you make the remaining.Pro tip - Using moist hands dipped in water prevents the mixture from sticking to your hands.
- Coating mixture - Have three bowls or trays at the ready.Bowl one - add the flour - season with salt and pepper.Bowl two - beat the egg, season with salt and pepper.Finally, bowl three - add breadcrumbs, season with salt and pepper.
- Coat each croquette with the flour mixture. Then, coat with the egg mixture. Finally, generously coat it with breadcrumbs.Pro tip - I use one hand for the flour and breadcrumbs and the other hand for the breadcrumbs to keep it less messy.
- Coat all the croquettes and set them aside on a baking tray. These can be made up to 2 days ahead of time and stored in the fridge.
- When ready to serve, heat a few tablespoons of oil in a skillet and shallow fry these turning often until they are crisp and golden brown on all sides.Pro tip - Alternatively, you can deep-fry them in oil until crisp and golden brown. Remove and drain on clean paper towels.
- Serve along with ketchup and mayo.
Nutrition Facts : Calories 172 kcal, Carbohydrate 15 g, Protein 9 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 41 mg, Sodium 427 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
EASY CHICKEN CROQUETTES
Our Oh-so-yummy and EZ-to-make croquettes! These are great for OAMC too. The croquettes freeze well, then just pop them in the microwave for a quick meal or snack. Does not include 3 hr chill time. Cone shape is traditional for croquettes, but I have made patty shaped ones that are just as wonderful. Try adding some chopped mushrooms too. Thanksgiving leftovers?.. Try Recipe #266220 ;)
Provided by 2Bleu
Categories Chicken
Time 45m
Yield 8 croquettes, 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix well the chicken, soup, stuffing mix, egg, onion, and celery. Refrigerate 3 hours minimum.
- Create a 'log' shape from about 3/4 cup of mixture. Gently drop onto the counter to flatten the bottom to form a traditional 'cone' shape. (about 3" high, 2" in diameter), or form patties for a simpler method.
- Roll croquettes in bread crumbs. (At this point, you can freeze them for up to two months or cover them and place them in the fridge overnight to serve the following day. Just bring them to room temperature when ready to use if frying them).
- Fry in about 1/4" of oil in skillet over medium heat turning occasionally till golden brown on all sides and bottom, about 10-15 minutes. For a healthier version, they can be baked at 350F for about 25-30 min (from the freezer, bake 45-50 minutes). Keep warm in 200 degree oven.
- MAKE THE SAUCE: Meanwhile, In a small saucepan, stir the remaining can of soup with milk, stirring until warmed and creamy.
- Pour over croquettes or serve sauce on the side. Traditionally served atop a mound of mashed potatoes for a wonderful presentation.
STOVE TOP STUFFED CHICKEN BREASTS
Make and share this Stove Top Stuffed Chicken Breasts recipe from Food.com.
Provided by AidansMom
Categories Chicken Breast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees.
- Combine stuffing mix and water in large bowl. Let stand for 5 minutes.
- Pound chicken to 1/4 inch thickness using a meat mallet.
- Add broccoli to the stuffing and mix lightly.
- Spread evenly on flattened chicken breasts to within 1/2 inch of the outer edges.
- Roll up each chicken breasts starting at the short end enclosing the stuffing mixture.
- Place the chicken, seam side down, in a 13x9 inch baking dish.
- Mix the soup and milk and pour over the chicken.
- Sprinkle with the cheese.
- Bake for 30 minutes or until chicken is cooked through 170 degrees.
COMFORTING CHICKEN CROQUETTES
There is nothing that says comfort food like a nice hot plate of chicken croquettes with mashed potatoes and gravy. This is such a plain and simple recipe, but it tastes sooo good! I use my food processor to chop the cooked chicken along with the onion and parsley.. I just pulse it a few times and it's ready. (Sorry for shouting the recipe to you.. lol)
Provided by luvmybge
Categories Chicken
Time 2h10m
Yield 4-6 Croquettes, 4 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in saucepan over low heat.
- blend in flour, salt and pepper.
- cook over low heat, stirring until mixture is smooth and bubbly.
- remove from heat.
- stir in milk.
- heat to boiling, stirring constantly.
- boil and stir 1 minute.
- prepare thick white sauce.
- stir in meat, 1 tablespoon minced onion and the parsley.
- season with salt and pepper.
- spread mixture in ungreased square pan, 8x8x2 inches (or any pan for that matter), but you want to use a shallow pan to the mixture can completely cool to make it easier to handle.
- cover and chill at least 2 hours.
- mix egg and water.
- shape croquettes (i use a 1/4 or 1/3-cup measuring cup to scoop out the mixture for the croquettes) and dip in egg, and then breadcrumbs to cover.
- chill again.
- heat fat or oil (3-4 inches) to 365 degrees in deep fat fryer or kettle.
- fry croquettes in hot fat 1-1/2 to 2 minutes or until light brown.
- drain.
- keep warm in 350 degree oven until serving time.
Nutrition Facts : Calories 332.7, Fat 20.1, SaturatedFat 10.4, Cholesterol 144.4, Sodium 377.3, Carbohydrate 14.1, Fiber 0.6, Sugar 0.7, Protein 23
CHICKEN CROQUETTES
Provided by Food Network
Categories main-dish
Time 55m
Yield 8 to 12 servings
Number Of Ingredients 21
Steps:
- For the croquette batter: In a heavy pot, heat the milk and chicken stock on the stove and then add the white pepper, fresh parsley and salt, if needed. In a separate heavy pot, melt the butter and add the minced celery. Stir in the flour and cook for 3 minutes. Pour in the hot milk and stock and stir until thickened and smooth. Fold in the chicken meat and allow to cool.
- Breading the croquettes: Shape 3-ounce portions of croquette batter in the shape of a cone and place on a tray lined with waxed paper. Next make an egg wash from the milk, eggs and salt. Dip the croquettes in the egg wash and then into the flour and let stand a few minutes. Finish breading by dipping the croquettes back in the egg wash and then rolling in breadcrumbs.
- For the chicken gravy: Melt the butter in a 1- or 2-quart saucepan, and stir in the flour. Pour in the stock and whisk until smooth. Bring to a boil, reduce the heat and cook for 20 minutes. Add the fresh parsley, white pepper and salt, to taste, (if fresh stock was used).
- Cooking the croquettes: Fry the croquettes in a pot with salad oil or liquid shortening, heated to 350 degrees F, until golden brown, 2 to 3 minutes. Drain well and blot on paper towels. Place on a bed of mashed potatoes and top each croquette with chicken gravy.
COMFORTING CHICKEN
This tasty combination of chicken and vegetables is simmered in a creamy sauce that's rich from whipping cream and butter. This hearty meal-in-one-pot is an all-time family favorite.-Sally Hook, Montgomery, Texas
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute onion in butter until tender. Remove with a slotted spoon and set aside. In the same pan, brown chicken pieces on all sides. Return onion to pan; add potatoes and carrots. Cover and cook over medium-low heat for 30 minutes or until chicken juices run clear and the vegetables are tender. , Stir in the cream, parsley, salt and pepper. Reduce heat. Simmer, uncovered, for 15 minutes or until slightly thickened.
Nutrition Facts : Calories 941 calories, Fat 66g fat (34g saturated fat), Cholesterol 274mg cholesterol, Sodium 689mg sodium, Carbohydrate 40g carbohydrate (10g sugars, Fiber 5g fiber), Protein 47g protein.
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