Ingredients
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2 tablespoons unsalted butter
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3 tablespoons all-purpose flour
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2 teaspoons ground mustard
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1/4 teaspoon lemon pepper
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1 cup 2% low-fat milk
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2 cups cooked chicken breasts, chopped
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1/4 cup green pepper, finely chopped
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1 tablespoon fresh parsley, minced
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1 tablespoon onion, finely chopped
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1 teaspoon lemon juice
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1/8 teaspoon paprika
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1 dash cayenne pepper
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1 1/2 cups dry breadcrumbs
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2 tablespoons water
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oil
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1 egg
Instructions
- In a saucepan over medium heat, melt butter; add flour, ground mustard, and lemon pepper, stirring until smooth.
- Gradually add milk; bring to a boil, cooking and stirring for 2 minutes before removing from heat.
- Add cooked chicken, green pepper, parsley, onion, lemon juice, paprika, and cayenne pepper, mixing well. Rerigerate at least 2 hours.
- When ready to make, place bread crumbs in a shallow dish.
- In another dish, beat egg and water together.
- Shape chicken mixture into six 4"x1" logs, rolling each log into bread crumbs, into egg mixture, then again into bread crumbs.
- Heat oil in deep fryer or electric skillet to 350 degrees Fahrenheit.
- Drop logs, several at a time, into hot oil.
- Fry for 1 or 2 minutes on each side or until golden brown.
- Drain on paper towels.
- Serve as soon as possible.