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
CHICKEN NUT PUFFS
Of the 15 to 20 items I set out when hosting holiday parties, these savory puffs are the first to get snapped up. People enjoy the zippy flavor. They're a nice finger food to eat since they're not sticky or drippy.
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield about 6 dozen.
Number Of Ingredients 11
Steps:
- Combine the chicken and almonds; set aside. In a saucepan, combine the next seven ingredients; bring to a boil. Add flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes., Add eggs, one at a time, beating well after each. Beat until smooth. Stir in chicken and almonds. , Drop by heaping teaspoonfuls onto greased baking sheets. Bake at 450° for 12-14 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 100 calories, Fat 7g fat (1g saturated fat), Cholesterol 43mg cholesterol, Sodium 125mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein.
CHICKEN PUFFS
I found this recipe in a cookbook from Alabama and adapted it to suit my family's tastes. The Creole sauce is a nice complement to the mild chicken. -Rosemary Johnson, Irondale, Alabama
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 2-1/2 dozen (1-1/3 cups sauce).
Number Of Ingredients 16
Steps:
- In a large saucepan, bring water and bouillon to a boil. Reduce heat. Add chicken; cover and cook for 15-20 minutes or until juices run clear. Drain, reserving 1 cup liquid. Shred chicken; sprinkle with seafood seasoning. Set aside., In the same pan, bring butter and reserved poaching liquid to a boil. Combine flour and baking powder; add to the pan and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in chicken., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 14-16 minutes or until golden brown. In a small bowl, combine sauce ingredients. Serve with chicken puffs.
Nutrition Facts : Calories 247 calories, Fat 20g fat (7g saturated fat), Cholesterol 62mg cholesterol, Sodium 456mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 0 fiber), Protein 5g protein.
CHICKEN PUFFS
Hosting an appetizer buffet? Showcase these mini chicken sandwiches that boast a do-ahead prep tip.
Provided by By Betty Crocker Kitchens
Categories Dinner
Time 1h30m
Yield 12
Number Of Ingredients 6
Steps:
- Heat oven to 400°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.
- On ungreased cookie sheet, drop dough by rounded measuring tablespoonfuls about 2 inches apart.
- Bake 25 to 30 minutes or until puffed and golden brown. Cool on cookie sheet away from draft, about 30 minutes.
- 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 Facts : Calories 120, Carbohydrate 5 g, Cholesterol 55 mg, Fat 1, Fiber 0 g, Protein 5 g, SaturatedFat 3 1/2 g, ServingSize 1 Puff, Sodium 90 mg, Sugar 0 g, TransFat 0 g
CHICKEN NUT PUFFS
This recipe came from my mom's Sunday school class. These have been a staple at showers, teas, weddings, and get-togethers for years. I make these up sometimes just for snacks or a change from chicken nuggets. My 5 yr. old thinks they're great. :)
Provided by Nicole Brummett
Categories Lunch/Snacks
Time 54m
Yield 6 dozen
Number Of Ingredients 11
Steps:
- Combine the chicken and almonds, set aside.
- In a large saucepan, combine the next 7 ingredients; bring to a boil.
- Add flour all at once; stir until a smooth ball forms.
- Remove from the heat and let stand for 5 minutes.
- Add eggs one at a time, beating well after each.
- Beat until smooth.
- Stir in chicken and almonds.
- Drop by heaping teaspoonfuls onto a greased baking sheet.
- Bake at 450° for 12 to 14 minutes or until golden brown.
- Serve warm.
Nutrition Facts : Calories 397.6, Fat 28.1, SaturatedFat 4.4, Cholesterol 150.2, Sodium 244.4, Carbohydrate 18.5, Fiber 1.5, Sugar 0.9, Protein 17.6
CHICKEN NUT PUFFS
Great for parties, a wonderful finger food!
Provided by Karen Bush
Categories Chicken Appetizers
Yield 36
Number Of Ingredients 11
Steps:
- Combine chicken and almonds and set aside. Preheat oven to 450 degrees F (230 degrees C).
- In a large saucepan, combine the chicken broth, vegetable oil, Worcestershire sauce, parsley, seasoned salt, celery seed and cayenne pepper. Bring to a boil. Add flour all at once; stir mixture until a smooth ball forms. Remove from heat and let stand for 5 minutes.
- Add eggs, one at a time, beating well after each. Beat until smooth. Stir in chicken and almonds. Drop by heaping teaspoonfuls onto greased baking sheets. Bake in preheated oven for 12 to 14 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 64.9 calories, Carbohydrate 3.1 g, Cholesterol 25 mg, Fat 4.6 g, Fiber 0.3 g, Protein 2.9 g, SaturatedFat 0.7 g, Sodium 39.7 mg, Sugar 0.2 g
CHICKEN ENCHILADA PUFFS
I grabbed this one from an e-mailed newsletter from the That's My Home! website. I will definately be making these for my Oscar Party. This looks like it should be done early in the day, so plan accordingly.
Provided by yooper
Categories Lunch/Snacks
Time 1h10m
Yield 40 puffs
Number Of Ingredients 16
Steps:
- Heat about 2 tablespoons of oil in a large saute pan over medium-high heat.
- Season the chicken breasts lightly with salt and pepper, add them to the pan, and cook until golden brown on both sides, about 5 minutes per side.
- Remove the chicken to the cutting board to cool.
- Meanwhile, add the onions, celery and spices to the oil that remains in the pan.
- Add a little more oil if necessary.
- Saute until the onions are soft.
- Add the garlic and cook until just starting to brown.
- Add the chilies and chicken stock to stop the browning process and to collect the browned bits of flavor off the bottom of the pan, scraping the pan with a wooden spoon.
- As this is coming up to a boil, dice the chicken breast into a small dice and return the chicken to the pan.
- Add the crushed tortilla chips.
- Continue to cook until almost all of the liquid is evaporated.
- Taste and adjust the seasoning with salt and pepper.
- Remove from the heat and chill completely in the refriegerator.
- When the mixture is cold, add the grated cheese and mix well.
- Dust your counter with a little flour and spread out the puff pastry.
- Lightly brusth the pastry with the egg/water mixture.
- This will help seal the folded puff.
- Use a sharp knife or a pizza cutter, cut the puff sheets into 2-inch x 2-inch squares.
- Place one tablespoon of fimly packed filling into the center of each square.
- Fold corner to corner, and crimp with a fork.
- Pat on a sprayed cookie sheet about one inch apart.
- Cover and refrigerate until party time.
- Preheat oven to 400.
- Bake for 15 to 20 minutes or until golden brown.
- Serve with your favorite salsa.
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