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Chicken Puffs

 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 King Arthur Unbleached 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

2 of 2

Chicken Puffs (continued)

Directions (continued)

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