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Recipe Friday: Chicken Blue Croquettes

  • 1 8 oz. can of chicken (breast meat), shredded
  • 2 green onions, chopped fine
  • 2 teaspoons Dijon mustard
  • 2 large eggs, beaten
  • 1 teaspoon freshly squeezed lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 oz Maytag Blue Cheese
  • 3/4 cup panko bread crumbs, divided
  • Olive oil, for sautéing

Place the chicken, onions, mustard, eggs, lemon juice, salt, pepper and 1/4 cup of the bread crumbs into a medium mixing bowl and stir to combine.

Divide the mixture into 16 rounds and set aside on a parchment lined half sheet pan. Allow to rest for 15 minutes.

Top 8 of the rounds with a portion of blue cheese, then top with another round and to form a patty with the cheese inside.

Place the remaining bread crumbs into a pie plate. One at a time, coat each round in the panko on all sides.

Heat enough olive oil to cover the bottom of a 12-inch saute pan over medium heat until shimmering. Add the croquettes and cook 2 to 3 minutes on each side or until golden brown.

Remove to a cooling rack set over a half sheet pan lined with paper towels. Allow to cool for 2 to 3 minutes before serving.

A dollop of sour cream with chives makes a great accent to this dish -- or serve on a bed of mixed greens with a side of ranch dressing for dipping.


Nutrition Data: (serving = 1 croquette)

  • Calories = 188.5
  • Total Fat = 9.8 g / Saturated Fat = 3.7 g
  • Cholesterol = 80.2 mg
  • Sodium = 506.4 mg
  • Total Carbohydrate = 11.2 g / Fiber = 0.8 g
  • Protein = 13.1 g

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