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.
HOMEMADE CHICKEN NUGGETS
Steps:
- Heat vegetable oil in a large pot.
- Whisk together the flour and spices in a shallow bowl.
- In a separate bowl, whisk the eggs together.
- Coat the chicken first in the flour, then in the eggs and finally in the flour again. For a thicker coating, repeat the breading.
- Fry the chicken nuggets in the oil until golden brown and crisp. Remove with a slotted spoon then drain on kitchen paper before serving.
Nutrition Facts : Calories 293 kcal, Carbohydrate 31 g, Protein 26 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 135 mg, Sodium 712 mg, Fiber 6 g, Sugar 1 g, ServingSize 1 serving
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
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 NUGGETS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 2 to 4 servings
Number Of Ingredients 8
Steps:
- In a plastic bag, mix the flour, seasoned salt and some salt and pepper. In a bowl, mix the eggs with 2 tablespoons water. In a separate bowl, add the breadcrumbs.
- Shake the chicken pieces in the bag to coat. In batches, dip them in the egg wash, then in the breadcrumbs.
- Heat about 2 inches of vegetable oil in a large skillet over medium-high heat until a few breadcrumbs dropped in the oil start to sizzle immediately. Fry the chicken, in batches if needed, until golden brown and cooked through, a couple minutes per side. Drain on a paper towel and serve with ketchup.
HOMEMADE CHICKEN NUGGETS
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place the flour in a resealable plastic bag and season with the garlic, 1 teaspoon salt and 1/4 teaspoon pepper. Place the chicken pieces in the bag with the flour and toss to coat (work in batches). Transfer the breadcrumbs to a rimmed plate, season with salt and pepper and set aside.
- Whisk the egg and 1 tablespoon water in a medium bowl. Remove a piece of chicken from the flour, dip in the egg mixture, then the breadcrumbs, gently pressing the crumbs into the chicken, and set on a clean plate. Repeat with the remaining pieces of chicken.
- Heat the vegetable oil in a large frying pan over medium-high heat. Add the chicken pieces to the pan (work in batches if needed) and brown on each side, about 8 minutes total. Use a spatula to transfer the chicken nuggets to a paper-towel-lined plate. Salt while hot and serve.
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
An easy dish, but still looks good enough for a dinner party. Kind of like a beef wellington with a twist!
Provided by Jacqui from Oz
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix together the dry soup mix, butter and spring onions and spread over the chicken breasts.
- Roll up the breast fillets and place onto a sheet of puff pastry (I usually cut the sheets into half diagonally).
- Roll up the pastry and seal well by brushing edges with water and pinching together.
- Bake at 220c for 20 minutes, then 200c for 10 minutes.
Nutrition Facts : Calories 755.6, Fat 55.4, SaturatedFat 17.3, Cholesterol 22.9, Sodium 368.4, Carbohydrate 56.1, Fiber 2.1, Sugar 1.2, Protein 9.2
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
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