Chicken Puffs
Recipe from
Betty Crocker
Hosting an appetizer buffet? Showcase these mini chicken sandwiches that boast a do-ahead prep tip.
Servings:
12 puffs
Prep Time:
30 mins
Total Time:
1 hr 30 mins
Ingredients
-
1/2 cupwatersee savings
-
1/4 cupbutter or margarinesee savings
-
1/2 cupGold Medal® all-purpose floursee savings
-
1 1/2 teaspoonschopped fresh or 1/2 teaspoon dried thyme leavessee savings
-
2eggssee savings
-
1 1/2 cupsdeli chicken saladsee savings
Directions
1.
Heat oven to 400 degrees F. In 2-quart saucepan, heat water and butter to rolling boil. Stir in flour and thyme; reduce heat to low. Stir vigorously about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs, one at a time, beating until smooth after each addition.
2.
On ungreased cookie sheet, drop dough by rounded measuring tablespoonfuls about 2 inches apart.
3.
Bake 25 to 30 minutes or until puffed and golden brown. Cool on cookie sheet away from draft, about 30 minutes.
4.
Cut off top one-third of each puff and pull out any filaments of soft dough. Fill each puff with 1 rounded tablespoon chicken salad.
Nutrition information
Per serving: Calories 120 (Calories from Fat 80); Total Fat 9g (Saturated Fat 3 1/2g, Trans Fat 0g); Cholesterol 55mg; Sodium 90mg; Total Carbohydrate 5g (Dietary Fiber 0g, Sugars 0g); Protein 5g. Daily Values: Vitamin A 4%; Vitamin C 0%; Calcium 0%; Iron 4%. Exchanges: 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1/2 Medium-Fat Meat; 1 Fat. Carbohydrate Choices: 1/2.
Percent Daily Values are based on a 2,000 calorie diet
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