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Chicken Puffs

Total Time

Prep: 30 min. Bake: 15 min.

Makes

2-1/2 dozen (1-1/3 cups sauce)

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
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Ingredients

  • 3 cups water
  • 2 teaspoons chicken bouillon granules
  • 2 boneless skinless chicken breast halves (6 ounces each)
  • 1/2 teaspoon seafood seasoning
  • 1/2 cup butter, cubed
  • 1-1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 2 large eggs
  • CREOLE MUSTARD SAUCE:
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons honey
  • 1 tablespoon Dijon mustard
  • 2 teaspoons Creole seasoning
  • 1/2 teaspoon seafood seasoning
  • 4 to 8 drops Louisiana-style hot sauce

Directions

  1. 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.
  2. 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.
  3. 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

2 each: 247 calories, 20g fat (7g saturated fat), 62mg cholesterol, 456mg sodium, 11g carbohydrate (3g sugars, 0 fiber), 5g protein.

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