Chicken Croquettes With Bearnaise

Name: Chicken Croquettes With Bearnaise
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 Croquettes, 3 serving(s)
Ingredients: 12 ounces boneless skinless chicken breasts, white chicken pieces (breasts or tenders); 1 cup chicken stock; 1/4 cup green apple, finely cut or grated; 1/4 cup onion, finely diced or grated; 1/4 cup egg substitute (1 egg); 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 tablespoon cornstarch; 1/4 cup skim milk; 1/2 cup panko breadcrumbs; 1/4 teaspoon paprika; 1 tablespoon butter; 1 tablespoon flour; 1/2 cup skim milk; dried tarragon (to taste); black pepper; salt

Submitted by kate2792

"A modified version of 5-star recipe #46796 by Sharon123"

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Ready In:: 45mins
Ingredients:: 17
Yields:: 6 Croquettes
Serves:: 3

ingredients

12 ounces boneless skinless chicken breasts, white chicken pieces (breasts or tenders)
1 cup chicken stock
¹⁄₄ cup green apple, finely cut or grated
¹⁄₄ cup onion, finely diced or grated
¹⁄₄ cup egg substitute (1 egg)
¹⁄₄ teaspoon salt
¹⁄₄ teaspoon pepper
1 tablespoon cornstarch
¹⁄₄ cup skim milk
¹⁄₂ cup panko breadcrumbs
¹⁄₄ teaspoon paprika
1 tablespoon butter
1 tablespoon flour
¹⁄₂ cup skim milk
dried tarragon (to taste)
black pepper
salt

directions

Boil chicken 15 minutes in broth until chicken is tender.
Remove chicken from broth; strain and reserve broth. Set aside.
Position knife blade in food processor bowl and place chicken in processor bowl; pulse 15-30 seconds or until chicken is finely chopped, but not smooth. Set aside.
Briefly saute apple and onion in a large skillet coated with cooking spray to soften. Remove from heat.
Stir in chicken, egg substitute, salt, and pepper.
Combine cornstarch, milk, and 1/4 cup reserved broth in a small saucepan.
Cook over medium heat, stirring constantly, until mixture begins to boil; boil 1 minute, stirring constantly.
Stir sauce into chicken mixture; shape into 6 croquettes.
Combine panko and paprika; roll croquettes in crumbs, and place on a baking sheet coated with cooking spray.
Bake at 375* for 20-25 minutes or until heated. Broil last 2 minutes of heating for crunchiness of panko.
Serve with Bearnaise Sauce.
Yield: 6 servings.
Non-traditional (Modified) Bearnaise Sauce: Over low heat, mix flour and butter well, until smooth.
Cook 1 minute, stirring constantly.
Gradually stir in chicken broth and milk; cook over medium heat, stirring constantly, until thickened and bubbly.
Stir in tarragon, salt, and pepper.