From Paulette Vickery's Recipe Collection

HERBED CHICKEN CROQUETTES: (Herb Stuffing Mix)

main dish, meats

1 1/2 cup cooked chicken
1 each onion
3 tablespoon butter
1/4 cup flour
1/2 cup chicken broth
1/3 cup milk
1 tablespoon parsley
1 teaspoon lemon juice
1 1/2 cup herb stuffing mix, crushed
1 each egg, beaten
2 tablespoon water

Grind cooked chicken and onion using coarse blade of food processor, or grinder. Set aside. In saucepan, melt butter, and blend in flour. Add chicken broth and milk all at once. Cook and stir till thickened and bubbly, then cook and stir 1-2 minutes longer. Remove from heat, and stir in parsley, and lemon juice. Add ground chicken mixture, and mix well. Turn into medium mixing bowl, cover and chill. Using wet hands, shape a scant 1/3 cup chilled chicken mixture into a ball. Repeat with remaining chicken mixture to form 8 balls. Roll each chicken ball into crushed herb stuffing mix. Carefully shape each into a cone. In small bowl, combine egg, and water. Mix well to blend. Dip each cone into egg mixture. Roll again in crushed herb stuffing mix. Fry in cooking oil, 2 or 3 at a time, till golden. If using deep fat fryer, temperature should read, 365 degrees. Drain chicken croquettes, on paper towels. Allow 2 croquettes, for each serving. Spoon creamy cheese sauce over chicken croquettes if desired.

Yield: 4 servings





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