Baked Chicken Croquettes

Baked Chicken Croquettes
Serve with a green salad

Serves: 6

• 12 ounces cooked chicken breast, minced or processed in processor *
• 3 russett potatoes, peeled, cooked and mashed
• 3/4 cup low sodium chicken broth
• 1 teaspoon olive oil
• 3 cloves garlic
• 1 medium onion, chopped
• 1/2 cup fresh parsley, chopped
• Kosher salt and fresh ground black pepper
• 1/2 cup panko bread crumbs *
• 1 egg, whisked
• Olive oil spray

In a large bowl, mash potatoes with 1/4 cup broth, salt and pepper. Set aside.

Saute garlic, and onions in oil on low heat. Add parsley, salt and pepper and cook until soft, about 2-3 minutes. Add chicken, and remaining broth, mix well and shut heat off.

Add minced chicken to mashed potatoes and using your clean hands mix well. Taste for salt and adjust if needed.

Preheat oven to 450°.

Form into croquettes using about 1/4 cup of the chicken and potato mixture. Place croquettes on waxed paper.

Dip each croquette in whisked egg wash, then panko and place on a foil realease foil or parchment lined cookie sheet. (No sticking with either one). Spray liberally with olive oil spray (I use about a tablespoon in my Misto). Bake in the oven about 15 minutes, or until golden brown.

COOKS NOTE: This also works with canned tuna, canned salmon, leftover cooked turkey or cooked cod fish.

* I usually process or pulse my panko to a slightly finer texture in a food processor. It will adhear better.

Per Serving: 195 Calories; 8g Fat (35.8% calories from fat); 2g Saturated Fat; 18g Protein; 13g Carbohydrate; 1g Dietary Fiber; 74mg Cholesterol; 129mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat.