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Risotto Chicken Croquettes Risotto Chicken Croquettes

A great way to utilize leftover risotto (or cooked rice) and chicken. Croquettes are usually fried, but these are baked to lower the calories.

2 c. leftover risotto
1 c. chicken meat, cooked and chopped
1/4 c. cream
1/4 c. grated parmesan
1 egg
herbs
1/2 red bell pepper, minced
1/2 c. fresh green peas

bread crumbs, preferably panko
2 T. melted butter, OR cooking oil spray
salt and pepper

Mix all but the bread crumbs together in a bowl until well combined. Form into balls the size used in billards (aka pool).

Roll balls in bread crumbs. Grease roasting pan, or casserole dish. Place balls in pan, Chill in 'fridge for 2 hours.

Preheat oven to 350. Pour butter over or spray croquettes with Pam for added crunch. Bake 30-45 minutes.

Comments: Send us comments about this recipe steve@pulpkitchen.com