SERVES 4
Although there are a few steps to this dish, they are not difficult, and the result is an elegant, flavor-packed meal to serve your friends and family. On special occasions, wrap the croquettes in prosciutto to push the decadence over the top.
Nonstick cooking spray
5 large boneless, skinless chicken thighs, excess fat removed, cut into chunks
⅔ cup (80 g) dried gluten-free, soy-free bread crumbs*
1 large egg
¼ cup (60 ml) Basil Pesto (page 64)
4 ounces (115 g) mozzarella, cut into 8 cubes
8 basil leaves
8 prosciutto slices (optional)
GARLIC-INFUSED CREAM SAUCE
¼ cup (60 ml) light cream
1 teaspoon garlic-infused olive oil
Salt and freshly ground black pepper
Green salad or vegetables, for serving
* You may make your own bread crumbs by processing gluten-free, soy-free bread into crumbs in a food processor. Breads that include soy lecithin are suitable on the low-FODMAP diet.
1. Preheat the oven to 350°F (180°C). Grease a baking sheet with nonstick cooking spray.
2. Combine the chicken, bread crumbs, egg, and pesto in a food processor or blender and process until just combined—do not puree. Divide the mixture into 8 portions and form into balls. Gently flatten each ball and place a piece of mozzarella and a basil leaf in the middle of each. Re-form the balls to enclose the cheese and basil, then shape into croquettes about 2 inches (5 cm) long and 1 inch (3 cm) wide. If using the prosciutto, wrap each croquette in a slice and secure with a toothpick.
3. Place the croquettes on the baking sheet. Bake for 20 minutes, or until the chicken is cooked through (and the prosciutto, if using, is crisp). Test by cutting into a croquette; it should be opaque.
4. Meanwhile, to make the sauce, combine the cream and garlic-infused oil in a small saucepan over medium-low heat and season well with salt and pepper. Cook, stirring, until warmed through.
5. Serve two chicken croquettes per person with the sauce and your choice of salad or vegetables.
PER SERVING (with prosciutto; not including the green salad): 435 calories; 36 g protein; 27 g total fat; 7 g saturated fat; 10 g carbohydrates; 0 g fiber; 899 mg sodium