Chicken Croquettes With Bearnaise - cooking recipe

Ingredients

12 ounces boneless skinless chicken breasts, white chicken pieces (breasts or tenders)
1 cup chicken stock
1/4 cup green apple, finely cut or grated
1/4 cup onion, finely diced or grated
1/4 cup egg substitute (1 egg)
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon cornstarch
1/4 cup skim milk
1/2 cup panko breadcrumbs
1/4 teaspoon paprika
1 tablespoon butter
1 tablespoon flour
1/2 cup skim milk
dried tarragon (to taste)
black pepper
salt

Preparation

Boil chicken 15 minutes in broth until chicken is tender.
Remove chicken from broth; strain and reserve broth. Set aside.
Position knife blade in food processor bowl and place chicken in processor bowl; pulse 15-30 seconds or until chicken is finely chopped, but not smooth. Set aside.
Briefly saute apple and onion in a large skillet coated with cooking spray to soften. Remove from heat.
Stir in chicken, egg substitute, salt, and pepper.
Combine cornstarch, milk, and 1/4 cup reserved broth in a small saucepan.
Cook over medium heat, stirring constantly, until mixture begins to boil; boil 1 minute, stirring constantly.
Stir sauce into chicken mixture; shape into 6 croquettes.
Combine panko and paprika; roll croquettes in crumbs, and place on a baking sheet coated with cooking spray.
Bake at 375* for 20-25 minutes or until heated. Broil last 2 minutes of heating for crunchiness of panko.
Serve with Bearnaise Sauce.
Yield: 6 servings.
Non-traditional (Modified) Bearnaise Sauce: Over low heat, mix flour and butter well, until smooth.
Cook 1 minute, stirring constantly.
Gradually stir in chicken broth and milk; cook over medium heat, stirring constantly, until thickened and bubbly.
Stir in tarragon, salt, and pepper.