I went to Chicago with the kids in the summer of 2012 and did what most tourist do, enjoy the sights and great food. I had the pleasure of staying in the Magnificent Mile, where down the street and around the corner was The Hancock Center and out my hotel window was The Navy Pier. I had heard so much about The Cheesecake Factory that it ended up being my first choice of places to eat after a 10 hr. drive. The decor was awesome and the ambiance relaxing, and after seeing nothing but tree lines, cars, and windmills for miles it was great to hear the din of chatter. Well, one of the appetizers on the menu was Chicken Croquettes stuffed with Fontina Cheese, and it was awesome. So after moving into the Atlanta metro area, I was sorely disappointed that none of the local Cheesecake Factories offered this scrumptious item on any of the menus. Being the experimental great chef I am, I decided to try my hand at making my own version of the recipe and it came out awesome.
Ingredients
2 pounds of ground chicken
Ingredients
2 pounds of ground chicken
1/2 of an Onion
2 Cloves of Garlic or 2 Tbsp. of Minced Garlic
5 Eggs
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. Slice the brick of Fontina Cheese; cut the onion in half and place in the food processor with the garlic and pulse; and beat 3 of the eggs, place to the side. Combine ground chicken, minced onion and garlic, the Rotisserie Seasoning, onion powder, garlic powder, celery salt, and beat 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.
2 Cloves of Garlic or 2 Tbsp. of Minced Garlic
5 Eggs
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. Slice the brick of Fontina Cheese; cut the onion in half and place in the food processor with the garlic and pulse; and beat 3 of the eggs, place to the side. Combine ground chicken, minced onion and garlic, the Rotisserie Seasoning, onion powder, garlic powder, celery salt, and beat 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.
