These little babes or uh I mean croquettes, can easily be paired with a host of other dishes or sides, even for breakfast!
One of my thoughts was to pair these with a poached egg and some hollandaise sauce… somebody out there better try that and let me know how it is!
One large chicken breast
2-3 cloves of garlic
1/2 a white onion
Thyme and Parsley
Panko bread crumbs
First, start by boiling the chicken breast. Place the raw chicken breast into a pot of boiling water. Once you place the chicken in, the bubbles made subside for a minute or so but they will come back.
Add in a few shakes of Thyme and Parsley.
Add the spices, chopped onion and garlic to the boiling pot. Cover this, reduce to medium heat and let boil for 25 minutes.
After 25 minutes… looks about done.
Strain the water from the pot but save the onion and garlic to add back in later for extra flavor.
Shred the chicken. I did this with two forks. The chicken should be pretty tender making this super easy.
Mimi showed up. She’s got quite the nose for meat!
Shredded chicken. Be sure to pull the chicken into fine strands. Dont want any big chunks of meat in these croquettes.
I added about half of the garlic and onions into a mixing bowl with the shredded chicken.
Add about a cup of ricotta into the mixing bowl with the chicken and onions.
Pour some Panko bread crumbs onto a plate.
Pat the chicken ricotta into little cakes. Be sure not to make them too thick or too thin. Probably about 1/2in thick.
Now cover the croquettes in Panko bread crumbs.
Pour vegetable oil into the pan. Be sure the entire bottom of the pan is covered evenly with about a 1/4in of oil. Heat the oil on medium-high heat before putting the croquettes into the pan. You will know when its ready because the oil will start to smell, kind of like something fried. You can test to see if its ready by placing a small ball of croquet in the pan. If it immediately starts to sizzle then you’re ready!
Flip the croquettes over once the under side is browned. This will probably take 2-3 minutes at least. But each stove is different so keep an eye on them.
I served my chicken ricotta croquettes with sautéed peas and mushrooms.
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