Melt the butter in a pan and stir in the flour. Add the milk gradually, stirring until thickened. Season and allow to cool Break the bread into pieces, place in processor bowl and chop finely. Reserve half the crumbs.

Add the cooked chicken and cheese to half the crumbs in the processor bowl, and chop finely.

Add the sauce and egg to the bowl and process until smooth.

Roll the mixture into 16 balls and coat in the remaining crumbs.

Heat the oil and deep fry the cheesy chicken balls until golden, 1 minute. Drain.

Put a cocktail stick through each and serve hot or cold.