Makes 2 servings, 4 croquettes each.

2 tbsp. plus 2 tsp. reduced-calorie butter, divided
3 tbsp. all-purpose flour, divided
1/2 c. skim milk (at room temp.)
6 oz. skinned and boned cooked chicken, ground
1 packet instant chicken broth and seasoning mix
3 tbsp. plain dried bread crumbs
1 egg, lightly beaten

In small saucepan heat 1 tablespoon butter over medium heat until bubbly and hot; add 1 tablespoon plus 1 teaspoon flour and cook, stirring constantly, for 1 minute. Continuing to stir, gradually add milk and bring to a boil. Reduce heat to low and cook, stirring, until mixture is thickened and smooth; stir in chicken and combine thoroughly. Remove from heat and let cool completely.

In small bowl combine broth mix and remaining 1 tablespoon plus 2 teaspoons flour; spread bread crumbs on sheet of wax paper. Form chicken mixture into 8 equal sausage-shaped croquettes; dredge each in seasoned flour, coating all sides, then dip into egg and roll in crumbs, being sure to use all of flour, egg and crumbs. Arrange croquettes on plate in 1 layer; cover with plastic wrap and refrigerate until chilled (will keep for up to 2 days).

Preheat oven to 375 degrees F. Spray baking sheet with nonstick cooking spray; arrange croquettes on sheet. In small saucepan melt remaining 1 tablespoon plus 2 teaspoons butter and drizzle an equal amount over each croquette; bake until golden brown, about 15 minutes. Turn croquettes over and bake for 5 minutes longer.

Each serving provides: 3 1/2 Protein Exchanges; 1 Bread Exchange; 2 Fat Exchanges; 1/4 Milk Exchange; 5 calories Optional Exchange.

Per serving: 378 calories, 33 g protein, 17 g fat, 21 g carbohydrate, 816 mg sodium, 214 mg cholesterol.