Bleu Chicken Croquettes on Apricot-Mustard Greens

  • Yield servings

Ingredients

4 slices Bacon
2 tablespoons Butter
1/2 cup chopped onion
4 tablespoons Flour
1 teaspoon Salt
1 teaspoon cracked black Pepper
1 1/4 cups chicken broth
3 cups cooked Chicken Chicken, shredded and chopped
1 cup crumbled bleu cheese (reserve 1/4 cup for garnish)
1 cup sundried tomatoes, drained and chopped
1/4 cup flat leaf parsley, chopped
Batter Mix
1 cup flour
2 -- eggs, beaten
2 cups Panko crumbs
-- Canola or Vegetable oil for frying
Greens with Apricot-Mustard Dressing
3 cups Washed and dried Greens (kale, mustard greens, spinach or a mix of choice)
1 1/4 cups apricot preserves
3/4 cup spicy brown mustard

Instructions

 

  1. In a large skillet, fry bacon over medium-high heat until crisp and done.  Remove from skillet and crumble.  Set aside.  
  2. Reserve 1 tablespoon of bacon drippings in skillet
  3. Add 2 tablespoons butter to skillet over medium to high heat and cook until melted.
  4. Add onions and cook until soft and transparent.  
  5. Stir in the flour, salt, and pepper and cook for 1 minute, stirring constantly.
  6. Slowly whisk in the chicken broth and cook until mixture thickens (about 1-2 minutes), whisking constantly (mixture will be very thick).
  7. Immediately pour into a large mixing bowl and stir in the chicken, reserved crumbled bacon, the blue cheese, chopped sun dried tomatoes, and the parsley.  
  8. Stir well to evenly coat
  9. Place flour in a large shallow container.  
  10. Place eggs in a pie plate or other shallow dish.  Place panko in a large shallow container.  
  11. Pour oil to a depth of about 1/2-inch into a large skillet.  Heat over medium-high heat.  
  12. Meanwhile, portion chicken into 12 equal scoops, drop into the flour and toss to coat.  
  13. Flatten and shape each scoop into a disk shape, then dip into the eggs, then into the panko, coating well.  
  14. Fry 6 at a time at a time, turning once, until golden brown (about 3 minutes on each side).  
  15. Drain on paper towel lined platter. 
  16. Soak, rinse and dry Greens of choice (kale, spinach, mustard greens etc.) 
  17. To serve, toss greens with enough of the Apricot-Mustard dressing to evenly coat.  
  18. Arrange greens on a platter and top with croquettes.  
  19. Drizzle croquettes with remaining Apricot-Mustard dressing.  
  • Sprinkle with blue cheese crumbles, if desired. 
  • 6 servings

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