Chicken Puffs

Name: Chicken Puffs
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 15
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 118 milliliters butter, cubed; 2 teaspoons chicken bouillon granules; 2 teaspoons Creole seasoning; 1 Tbsp Dijon mustard; 2 eggs; 296 milliliters all-purpose flour; 2 Tbsps honey; 4 drops Louisiana-style hot sauce; 237 milliliters mayonnaise; 1 teaspoons seafood seasoning; 340 grams boneless skinless chicken breast halves each); 118 milliliters sour cream; 710 milliliters water

You can never have too many hor d'oeuvre recipes, so give Chicken Puffs a try. One serving contains 254 calories, 7g of protein, and 20g of fat. This recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 15. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of eggs, butter, dijon mustard, and a handful of other ingredients are all it takes to make this recipe so flavorful. If you like this recipe, you might also like recipes such as Garlic Chicken Puffs, Chicken Salad Puffs, and Champion Chicken Puffs.

Instructions

In a large saucepan, bring water and bouillon to a boil. Reduce heat.

Ingredients you will need

Bouillon

Water

Equipment you will use

Sauce Pan

Add chicken; cover and cook for 15-20 minutes or until juices run clear.

Ingredients you will need

Whole Chicken

Drain, reserving 1 cup liquid. Shred chicken; sprinkle with seafood seasoning. Set aside.

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Seafood Seasoning

Whole Chicken

In the same pan, bring butter and reserved poaching liquid to a boil.

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Butter

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Frying Pan

Combine flour and baking powder; add to the pan and stir until a smooth ball forms.

Ingredients you will need

Baking Powder

All Purpose Flour

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Frying Pan

Remove from the heat; let stand for 5 minutes.

Add eggs, one at a time, beating well after each addition. Beat in chicken.

Ingredients you will need

Whole Chicken

Egg

Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets.

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Baking Sheet

Bake at 375° for 14-16 minutes or until golden brown. In a small bowl, combine sauce ingredients.

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Sauce

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Oven

Bowl

Serve with chicken puffs.

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Whole Chicken

Equipment

Ingredients

Servings:

1teaspoon

baking powder 118milliliters

butter, cubed 2teaspoons

chicken bouillon granules 2teaspoons

Creole seasoning 1Tbsp

Dijon mustard 2

eggs 296milliliters

all-purpose flour 2Tbsps

honey 4drops

Louisiana-style hot sauce 237milliliters

mayonnaise 1teaspoons

seafood seasoning 340grams

boneless skinless chicken breast halves each)118milliliters

sour cream 710milliliters

water

Recommended wine: Sparkling Wine, Sparkling Rose

Sparkling Wine and Sparkling rosé are my top picks for Antipasti. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. The Masia de la Luz Cava Brut with a 4.9 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.

Masia de la Luz Cava Brut

Lively and intense, this Cava has beautiful notes of green apple and honey as well as refreshing acidity. Perfect as an aperitif and with any seafood-inspired recipe.