Oven Easy Chicken Croquettes
|All purpose flour||3 Tablespoon|
|Milk||1⁄2 Cup (8 tbs)|
|Chicken broth||1⁄4 Cup (4 tbs)|
|Cooked chicken/Turkey||2 Cup (32 tbs), ground or finely chopped|
|Snipped parsley||1 Tablespoon|
|Dried rosemary||1⁄8 Teaspoon, crushed|
|White bread slices||8|
|Egg||1 , beaten|
|Butter||2 Tablespoon, melted|
|Cranberry claret sauce||1 Cup (16 tbs)|
Melt the 2 tablespoons butter; blend in flour.
Add milk and broth; cook and stir till bubbly.
Add chicken, parsley, salt, and rosemary.
Cover; chill several hours.
Trim crusts from bread; cut bread in 1/2 inch cubes.
Shape chicken mixture into 8 balls, using 1/2 cup mixture for each.
Dip balls in egg, then coat with bread cubes.
Place in greased shallow baking pan.
Brush with 2 tablespoons melted butter.
Bake at 375° till hot and toasted, about 30 minutes.