4 Chicken Breast (depending on the size, if they are not huge then go for 6)
1/2 of an Onion
2 Cloves of Garlic or 2 Tbsp. of Minced Garlic
1/4 c. of Chicken Stock (you'll have this after poaching the chicken)
1 1/2c. of Panko Bread Crumbs
1/2 a pack of Fontina Cheese sliced
1/4 c. of Lawry's Rotisserie Seasoning
2 Tbsp. of Celery Salt
1 1/2 Tbsp. of Onion Powder
1 1/2 Tbsp. of Garlic Powder
2 Tbsp. of Canola Oil
Preheat oven to 375.Oil a cookie sheet with the 2 Tbsp. of Canola Oil and place in the oven for 5 min. then remove. Place the chicken breast in a pot and cover the chicken with cold water then bring to a boil until no longer pink. While the chicken is poaching, slice the brick of Fontina Cheese; cut the onion in half and place in the food processor with the garlic and pulse; and scramble 3 of the eggs, place to the side. Place the cooled chicken in the processor on pulse resulting in shredded chicken drizzling the chicken stock over the shredded chicken. In a bowl combine the shredded chicken, minced onion and garlic, the Rotisserie Seasoning, onion powder, garlic powder, celery salt, and scrambled eggs mixing thoroughly with your hands. Once thoroughly mixed start forming halves of the croquettes placing them on wax or parchment paper. Once the halves are formed, start placing the slices of Fontina cheese on one side covering with the other half of the croquette. Brush with the egg wash and sprinkle with panko bread crumbs on both sides place on the oiled cookie sheet. Cook for 25 min. being sure to turn over half way through cooking.
Bon appetit, mes amis.