Chicken Nut Puffs


Flickr Photo Credit: I Am Jae

I got this one from All Recipes and made it one afternoon during a cooking fest with my friend Christine. These puffs were yummy. I’d recommend making them for a special party if you have the time.

1 1/2 cup finely chopped cooked chicken, 1/3 cup chopped toasted almonds, 1 cup chicken broth, 1/2 cup vegetable oil, 2 tsp Worcestershire sauce, 1 tbsp dried parsley, 1 tsp seasoning salt, 1 tsp celery seed, 1/8 teaspoon cayenne pepper, 1 cup all purpose flour, 4 eggs.

Combine chicken and almonds and set aside. Preheat oven to 450 degrees F. In a large saucepan, combine chicken broth, vegetable oil, Worcestershire sauce, parsley, seasoned salt, celery seed and cayenne pepper. Bring to a boil. Add flour all at once. Stir until 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 – 14 minutes or until golden brown. Serve warm.

I think what I found really interesting about this particular recipe was that it was basically a cream puff recipe that you didn’t have to scoop out and fill. That takes a great deal of the aggravation out of the process.  These are a bit of extra work, so I wouldn’t recommend them as a last minute “throw together”. But if you have a bit of time, your guests are sure to enjoy them. Hint: You can make these even more affordably by using chicken leg quarters as your source of meat.