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1
Boil chicken 15 minutes in broth until chicken is tender.
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2
Remove chicken from broth; strain and reserve broth. Set aside.
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3
Position knife blade in food processor bowl and place chicken in processor bowl; pulse 15-30 seconds or until chicken is finely chopped, but not smooth. Set aside.
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4
Briefly saute apple and onion in a large skillet coated with cooking spray to soften. Remove from heat.
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5
Stir in chicken, egg substitute, salt, and pepper.
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6
Combine cornstarch, milk, and 1/4 cup reserved broth in a small saucepan.
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7
Cook over medium heat, stirring constantly, until mixture begins to boil; boil 1 minute, stirring constantly.
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8
Stir sauce into chicken mixture; shape into 6 croquettes.
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9
Combine panko and paprika; roll croquettes in crumbs, and place on a baking sheet coated with cooking spray.
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10
Bake at 375* for 20-25 minutes or until heated. Broil last 2 minutes of heating for crunchiness of panko.
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11
Serve with Bearnaise Sauce.
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12
Non-traditional (Modified) Bearnaise Sauce: Over low heat, mix flour and butter well, until smooth.
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13
Cook 1 minute, stirring constantly.
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14
Gradually stir in chicken broth and milk; cook over medium heat, stirring constantly, until thickened and bubbly.
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15
Stir in tarragon, salt, and pepper.
