Chicken Croquettes


4 chicken breasts
Carrots, celery, onions and one bay leaf
Salt and pepper to taste
4 slices of bread
2 eggs
2 tablespoons mayonnaise
2 tablespoons sour cream
Parsley to taste
Parmesan cheese to taste
Chopped onion to taste
Unflavored commercial breadcrumbs for breading


Place chicken breasts in pot covered with water. Add celery, carrots, onion, salt, pepper and bay leaf. Bring to a boil then drop to a simmer. Cover and cook at a simmer for ½ hour. Reserved liquid may be saved for chicken broth and may be frozen. When cool, place chicken breasts in food processor and pulse to chop. Do not process too fine.

Place bread in food processor and pulse----again, not too fine. Combine processed bread with eggs, mayonnaise, sour cream, parsley, cheese and onion (may be omitted). Fold processed chicken in with filling and form patties to whatever size suits your fancy. Roll patties in unflavored commercial breadcrumbs. Cover with wax paper and refrigerate about one hour to set. Using your favorite vegetable oil, add about ¼ inch of oil to a fry pan and heat. Add patties to fry pan –do not crowd—and cook until golden brown, turning as necessary, about 10 minutes. Remove and drain on paper towel. Serve warm.

Course: Dinner
Cuisine: French
Origin: Elaine Smith
Uploaded by: Kelly Fowler
Added on: 2006-11-15 10:00:46