Chicken Croquettes with Sauce
It was good and my picky husband really liked it very much.
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- 5 oz. chiken breasts
- 1 3/4 c
- brown and wild rice
- 2/3 c
- shredded mozzarella (part skim)
- 1/2 c
- frozen peas, thawed
- 2 Tbsp
- grated parmeasan
- 3 Tbsp
- fat free mayo (i used light mayo and i used 5 tbsp)
- large egg whites
- 6 Tbsp
- italian seasoned bread crumbs
- 1 c
- marinara sauce (i did not use marinara)
1preheat oven to 400 and spray a baking sheet with Pam.
2Chop the chicken into cubes and add to a food processor along with the rice and pulse until finely chopped and transfer to a large bowl. Stir in the mozzarella, parmesan, peas and mayo. With moistened hands form into 8 3 inch logs (I shaped them like mounded burgers)
3Whisk the egg whites in a medium bowl. Spred the bread crumbs on wax paper. Dip the croquettes into the egg whites and then roll in the crumbs.
4Place them on the prepared cookie sheet and bake for 25 minutes. Meanwhile heat the marinar sauce and top the croquettes with the sauce.
5OKAY, I found I needed more mayo so I used about 5 TBSP. and I like mine a bit on the seasoned side, so I added some onion powder and a couple TBSP of fresh chopped parsley.
I did not use the marinara on this. I took a can of condensed cream of celery (because I was out of cream of mushroom) and heated it in a small saucepan along with some dry white wine and skim milk (sorry didn't measure, just watched for the consistency I like) and added some pepper, onion powder and parsley to that. Served it with the croquettes and it was very good, if I do say so myself.
The croquettes were good but you may want to add the seasoneing you like. Next time I will try to add a little water or and few drips of egg whites rather than the extra mayo (damned calories)