Friday, February 19, 2010

Gluten Free Leftover Chicken Croquettes



Leftover Chicken Croquettes (made Gluten Free)

This recipe could very easily be breaded then frozen for future use.

3 cups cooked chicken, pureed a few pulses in food processor (finely chopped)
1 1/2 cups bread crumbs (I used 3 GF waffles and have used GF bread)
1/3 cup Cream Condensed Soup Mix re-constituted with 1 cup water
     or 1 can of Progresso cream of mushroom soup
2 eggs
3 Tablespoons Onions (finely chopped)
1 tablespoon Parsley
1/4 teaspoon Salt
1/4 teaspoon Pepper
------------
1 Egg, beaten, plus 1 Tablespoon Water
1/4 cup Cracker Crumbs (Glutino - finely ground)
3 tablespoons Parmesan Cheese
2 Tablespoons Melted Butter

Combine chicken, bread crumbs, eggs, onion and condensed soup mix.
Refrigerate for 1 hour.
Form into 2 1/2" oblong meat balls or patties.
Dip meat ball into egg wash and then into cracker crumb/Parmesan mixture
Arrange in a greased baking dish.
Melt 2 Tablespoons butter and drizzle over croquettes.
Bake at 350 degrees for 30 minutes.


Print

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...