BBQ CHICKEN PUFFS
Number Of Ingredients 10
Steps:
- Preheat oven to 375
- Spray a muffin tin with cooking spray and set aside.
- Combine the flour, baking powder, salt, chicken, 3/4 cup Gouda, red onion, beaten egg and milk in a medium size mixing bowl.
- Place a spoonful of the mixture into the bottom of each muffin tin, just enough to cover the bottom.
- Drizzle a little BBQ sauce into each muffin tin, I drizzled about a teaspoon per muffin, but you can use as much or as little as you wish.
- Spoon remaining batter into each muffin tin.
- Top with the remaining Gouda.
- Bake 17-20 minutes or until golden brown.
CHEESY POTATO PUFFS
[DRAFT]
Provided by Food Network
Time 52m
Yield 16 Servings
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 425°F. Coat two large baking sheets with nonstick cooking spray.
- 2. In a medium saucepan over medium heat, combine butter, milk and sour cream, and cook for 2 to 3 minutes, or until a full boil is reached. Add the flour all at once and stir vigorously with a wooden spoon, until dough mixture pulls away from the sides of saucepan and forms a ball. Continue to cook for another minute or until excess moisture is gone, stirring constantly. Transfer to a large bowl and cool for 5 minutes.
- 3. Beat in eggs one at a time by hand or with an electric mixer on low speed, making sure each egg is fully incorporated into the dough before adding the next egg. Beat the dough until it is shiny and smooth. Stir in cheese, Potatoes and salt, and mix well. Drop a tablespoon of dough at a time onto baking sheets, about 1-½ inch apart.
- 4. Bake uncovered for 28 to 32 minutes, or until golden brown and firm to the touch. Serve warm or at room temperature.
SWISS CHEESE CHICKEN PUFFS
My neighborhood has a progressive dinner before Christmas each year, and every house provides a course. These delightful puffs were served one year to everyone's enjoyment. The cheesy flavor and creamy texture of the chicken salad mixture are wonderful inside the tender puffs. -Donna Kittredge, Westborough, Massachusetts
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 3 dozen.
Number Of Ingredients 15
Steps:
- In a large saucepan, bring the water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, 1 at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Stir in cheese., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 400° until golden brown, 20-25 minutes. Remove to wire racks. Immediately split puffs open; remove tops and set aside. Discard the soft dough from inside the puffs. Cool puffs. , Meanwhile, in a large bowl, combine the first 7 filling ingredients. Spoon into puffs and, if desired, sprinkle with chives; replace tops. Serve immediately.
Nutrition Facts : Calories 92 calories, Fat 7g fat (3g saturated fat), Cholesterol 40mg cholesterol, Sodium 124mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein.
CHICKEN PUFFS
A rich, creamy chicken sauce is rolled in croissants and baked to form delicious puffs. Wonderful for get togethers!
Provided by JUANJEN
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 35m
Yield 12
Number Of Ingredients 6
Steps:
- In a medium saucepan over medium heat, slowly cook and stir skinless, boneless chicken breast halves, onion and garlic. Cook until onions are tender and chicken is lightly browned.
- In a medium bowl, blend chicken mixture, cream cheese and butter until creamy.
- Preheat oven to 325 degrees F (165 degrees C).
- Unroll croissants and divide in half to create 12 rectangles. Place approximately one tablespoon of the chicken mixture on each rectangle. Fold into balls.
- Arrange balls on a large baking sheet. Bake in the preheated oven 12 minutes, or until golden brown.
Nutrition Facts : Calories 398.5 calories, Carbohydrate 28.4 g, Cholesterol 42.1 mg, Fat 25.9 g, Fiber 0.1 g, Protein 10.7 g, SaturatedFat 10.5 g, Sodium 645.3 mg, Sugar 5.1 g
CHAMPION CHICKEN PUFFS
My guests peeled rubber getting to the table to munch on Champion Chicken Puffs. These tender bites are made with hassle-free refrigerated crescent rolls and a flavorful chicken and cream-cheese filling. -Amber Kimmich, Powhatan, Virginia
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 32 servings
Number Of Ingredients 4
Steps:
- In a small bowl, beat cream cheese and garlic powder until smooth. Stir in chicken. , Unroll crescent dough; separate into 16 triangles. Cut each triangle in half lengthwise, forming two triangles. Place 1 teaspoon of chicken mixture in the center of each. Fold short side over filling; press sides to seal and roll up. , Place 1 in. apart on greased baking sheets. Bake at 375° until golden brown, 12-14 minutes. Serve warm.
Nutrition Facts : Calories 67 calories, Fat 4g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 119mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 2g protein.
BBQ CHICKEN PUFFS
I made this recipe up when I didn't have enough time to run to the store. I just used leftover shredded barbeque chicken, some puff pastry, and other ingredients that I had in my kitchen. These were a hit at the party and the first appetizer to go!
Provided by Jacolyn
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 35m
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a miniature muffin tin.
- Cut puff pastry along the creases into 3 separate rectangles. Place onto a lightly floured surface. Roll 1 rectangle to 1/8-inch thickness using a lightly floured rolling pin. Cut pastry into 8 circles about 2 1/2 inches in diameter. Repeat with the other 2 rectangles.
- Press pastry circles into the greased muffin cups. Place 1 square of cream cheese in the bottom of each cup.
- Mix shredded chicken, barbeque sauce, and red pepper flakes together in a bowl. Spoon about 2 teaspoons of the mixture into each cup until level with the top of the cup.
- Bake in the preheated oven until pastry is golden brown and filling is heated through, 20 to 25 minutes. Spoon 1 teaspoon Cheddar cheese on top of each pastry 3 minutes before removing from oven.
Nutrition Facts : Calories 101.1 calories, Carbohydrate 5.7 g, Cholesterol 12 mg, Fat 7.3 g, Fiber 0.2 g, Protein 3.3 g, SaturatedFat 2.7 g, Sodium 86.3 mg, Sugar 0.8 g
CHEESY BBQ CHICKEN WRAPS
Onions, peppers and chicken breasts are grilled with BBQ sauce and loaded into tortillas with shredded cheese to make these easy summer wraps.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat greased grill to medium heat.
- Grill chicken 6 to 7 min. on each side and grill vegetables 4 to 5 min. on each side or until chicken is done (165ºF) and vegetables are crisp-tender, brushing frequently with barbecue sauce for the last few minutes.
- Cut chicken and vegetables into thin strips; place down centers of tortillas. Top with cheese; roll up.
Nutrition Facts : Calories 460, Fat 14 g, SaturatedFat 6 g, TransFat 0.5 g, Cholesterol 90 mg, Sodium 930 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 35 g
CHEESY BBQ CHICKEN SANDWICHES
Delight in these sweet and savory Cheesy BBQ Chicken Sandwiches! These Cheesy BBQ Chicken Sandwiches are perfect for your next family gathering.
Provided by My Food and Family
Categories Home
Time 20m
Yield Makes 4 servings.
Number Of Ingredients 5
Steps:
- Cook onions in large covered skillet sprayed with cooking spray on medium-high heat 2 min.; stir, then push to one side of skillet. Add chicken; cook 4 min. Turn chicken; top with barbecue sauce. Cook, covered, on medium-low 6 min. or until chicken is done (165ºF). Stir onions.
- Sprinkle chicken with cheese; cook, covered, 1 min. or until cheese is melted.
- Fill rolls with chicken and onions.
Nutrition Facts : Calories 310, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 540 mg, Carbohydrate 30 g, Fiber 4 g, Sugar 10 g, Protein 23 g
CHEESY CHICKEN SPINACH APPETIZER PUFFS
Perfect little packages of goodness that you can't eat just one of. Each little puff consists of 5-ingredients from the RSC list including chicken, spinach, artichoke, Laughing Cow cheese and crescent dough which makes a creamy and delicious mini-stuffed muffin like treat. Created for the RSC - Lucky #13 Cooking Contest.
Provided by AcadiaTwo
Categories < 60 Mins
Time 1h
Yield 32 serving(s)
Number Of Ingredients 11
Steps:
- Need Mini Cup Cake Pans).
- Grind chicken breast in food processor until consistency of ground meat.
- Defrost spinach according to directions of package and drain. Dry the spinach as much as possible with paper towels and set aside.
- Rough chop artichoke hearts until they are 1/8" pieces and set aside.
- Chop onion to a 1/4" dice and mince garlic cloves.
- Add 2 tablespoons oil to a sauté pan and heat over medium heat, once warm add onions and sweat onions about 5 minutes than add minced garlic. Cook until tender and the onion starts to show color.
- Add ground chicken breasts to pan with onions and garlic and cook thoroughly.
- Once chicken is cooked, add artichoke hearts and chopped spinach. Mix and heat through.
- Turn the heat down to low, add the whole package of laughing cow cheese and mix everything together. Heat until the cheese is just melted.
- Remove from heat and allow to cool to room temperature.
- Once room temperature is achieved, stir in the sour cream.
- Place in refrigerator and allow to cool completely about 15 minutes.
- Once chicken mixture is completely cool heat oven to 375 degrees F.
- Unroll crescent dough and for each serving you will need a half of a crescent triangle piece. Roll the dough with rolling pin to stretch it and than poke all over with fork to help prevent the dough from rising, do the same to each half piece.
- Take the rolled out piece and place in cupcake pan so that the sides and bottom are covered and there is dough to fold over top to patch the pieces together.
- Once the whole pan is filled with the dough place about 1-2 teaspoon of the chicken mixture in each and fold over the tops making sure there are no openings.
- Bake in the 375 degree F oven for 14-16 minutes (depending on your oven.).
- They are done once golden brown on top and will just pop right out of the pan.
- Enjoy!
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