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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Although I make this recipe as appetizers, they can also be eaten as a meal as well. Preparation time does not include 2 hours of chilling time. Ingredients:
2 tablespoons unsalted butter |
3 tablespoons all-purpose flour |
2 teaspoons ground mustard |
1/4 teaspoon lemon pepper |
1 cup 2% low-fat milk |
2 cups cooked chicken breasts, chopped |
1/4 cup green pepper, finely chopped |
1 tablespoon fresh parsley, minced |
1 tablespoon onion, finely chopped |
1 teaspoon lemon juice |
1/8 teaspoon paprika |
1 dash cayenne pepper |
1 1/2 cups dry breadcrumbs |
1 egg |
2 tablespoons water |
oil |
Directions:
1. In a saucepan over medium heat, melt butter; add flour, ground mustard, and lemon pepper, stirring until smooth.
2. Gradually add milk; bring to a boil, cooking and stirring for 2 minutes before removing from heat.
3. Add cooked chicken, green pepper, parsley, onion, lemon juice, paprika, and cayenne pepper, mixing well. Rerigerate at least 2 hours.
4. When ready to make, place bread crumbs in a shallow dish.
5. In another dish, beat egg and water together.
6. Shape chicken mixture into six 4 x1 logs, rolling each log into bread crumbs, into egg mixture, then again into bread crumbs.
7. Heat oil in deep fryer or electric skillet to 350 degrees Fahrenheit.
8. Drop logs, several at a time, into hot oil.
9. Fry for 1 or 2 minutes on each side or until golden brown.
10. Drain on paper towels.
11. Serve as soon as possible.
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