Chicken and Cheese Croquettes

Take the chicken breasts and boil them in unsalted water for about 20 minutes, then drain them and cut them into pieces.

Transfer the meat to the mixer also adding the cooked ham (torn by hand) and a drizzle of extra virgin olive oil: blend until you get a homogeneous mixture.

Put everything in a bowl and also add two eggs, 50 g of breadcrumbs, the grated cheese, a pinch of salt, of nutmeg and of pepper. Mix all the ingredients well working the dough with your hands until you have a compact consistency. If you want, you can make it even firmer by keeping it in the refrigerator for 10 minutes.

Now form the croquettes with your hands, inserting inside each one two or three cubes of fontina cheese.

Beat the remaining egg in a bowl and pour the last 50 g of breadcrumbs in a separate dish, then pass the croquettes first in the egg and then in the breadcrumbs, breading them well evenly.

Place the croquettes on a baking sheet covered with parchment paper and bake at 190° for 20 minutes, turning them halfway through cooking.

Serve the chicken and cheese croquettes 5 minutes after taking them out of the oven.