3 Sanderson Farms® Chicken Breast Fillets
6 Sanderson Farms® Chicken Thigh Fillets
2 teaspoons salt
1/2 teaspoon ground black pepper
3 quarts water
1/2 cup 1/4” diced red bell pepper
3 tablespoons unsalted butter
1 cup 1/4” diced yellow onion
1/2 cup1/4” diced celery
3 garlic cloves, minced
1 1/2 tablespoons flour
1 1/2 cups whipping cream
1/2 teaspoon chicken base
1 1/4 teaspoon salt
1/2 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1/2 tablespoon chopped Italian parsley
2 cups breadcrumbs, divided
3/4 cup olive oil
1 Hollandaise sauce mix packet, prepared
1. Place chicken pieces in a 6-quart stockpot. Add 2 teaspoons salt, ½ teaspoon black pepper and water.
2. Bring temperature up to a simmer and cook 20 minutes or until chicken reaches an internal temperature of 165°F.
3. Drain chicken and chop into ¼” pieces. Place in medium bowl and mix in red bell peppers. Set aside.
4. Melt butter in a 12-inch skillet over medium heat.
5. Add onion and celery. Cook 5 minutes.
6. Add garlic. Cook 1 minute.
7. Add flour. Cook 1 minute.
8. Add cream, chicken base, 1 1/4 teaspoon salt, ½ teaspoon black pepper and cayenne pepper. Cook 3 minutes to thicken.
9. Add parsley and mix. Cool slightly.
10. Add vegetable cream sauce to the chicken and red bell pepper mixture. Mix.
11. Add ½ cup breadcrumbs. Mix and form mixture into 16 croquettes. Refrigerate for at least 30 minutes or overnight.
12. Spread 1 ½ cups breadcrumbs in a flat dish. Coat chicken croquettes with breadcrumbs.
13. Heat ¾ cup oil in skillet over medium heat.
14. Add croquettes and brown in two batches, turning to brown all sides, about 5 to 10 minutes. Place croquettes on paper towel lined plate.
15. Serve with prepared Hollandaise sauce.
Yield: 8 servings