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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.

15 ServingsPrep: 30 min. Bake: 15 min.

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 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

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.

2 of 2

Chicken Puffs (continued)

Directions (continued)

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.
Yield: 2-1/2 dozen (1-1/3 cups sauce).

Nutrition Facts: 1 serving (2 each) equals 247 calories, 20 g fat (7 g saturated fat), 62 mg cholesterol, 456 mg sodium, 11 g carbohydrate, trace fiber, 5 g protein.