Something New: Chicken Balls

Okay, so the real name of the recipe is "Chicken Croquettes" according to our cookbook. But Chase's inner 12-year-old is tickled by the name "Chicken Balls," and I'd be lying if I said I'm completely unamused by it.

Adolescent snickering aside, this recipe is great. Juicy chicken, crunchy breading, just a little prep work. We took the recipe from the same cookbook as the Chicken Bake from last week. The White House Cookbook is now 2 for 2. Keep it up, new kitchen addition!

It's a great alternative to Salmon Patties for people who don't like fish. Plus, you can use any kind of pre-cooked chicken. We had frozen raw chicken in our fridge and threw it in the oven for 50 minutes at 350. But you can buy frozen grilled chicken and microwave thaw, or buy a rotisserie chicken. All work well!

Last note, we ate these with homemade honey mustard dressing, and it was delicious. I have a feeling these would be great with a little barbecue, too.

Happy cooking!

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Chicken Balls

Ingredients

2 cups cooked chicken, shredded

1 cup Italian bread crumbs

2 eggs, beaten

1 cup milk

2 Tbsp butter or margarine

2 Tbsp flour

1 tsp Worcestershire sauce

1 tsp parsley

½ tsp basil

¼ tsp salt

⅛ tsp cayenne pepper

Directions

1. Melt margarine in a medium sauce pan over low heat. Mix in flour until smooth, then stir in milk.

2. Add Worcestershire, parsley, basil, salt, and cayenne. Then stir in the shredded chicken.

3. Cool the mixture in the fridge for 1 hour, uncovered.

4. Right before you remove the mixture from the fridge, preheat the oven to 375 degrees. Then put the bread crumbs in a bowl, and the eggs in another bowl and beat.

5. Remove the mixture from the fridge and form into balls, using about one-third cup of the mixture per ball. If the mixture is too wet and is not holding its shape, stir in a handful of bread crumbs.

6. Roll each ball in bread crumbs, then in the eggs, then again in bread crumbs.

6. Set the balls onto a baking sheet that has been coated in cooking spray.

7. Bake for 25 to 30 minutes, until golden brown.

8. Serve and enjoy.

Seasoning mix, ready mixin' and chicken.

Stirring in the chicken before a bit of fridgerating.

It's kind of a yucky process, but the end result is tasty!

Double breaded before the oven.

Served with a side of honey mustard. Happy cooking!