Chicken Nut Puffs
|Chicken broth||1 Cup (16 tbs)|
|Salad oil||1⁄2 Cup (8 tbs)|
|Seasoned salt||2 Teaspoon|
|Cayenne pepper||1⁄8 Teaspoon|
|Celery seed||1 Teaspoon|
|Worcestershire sauce||2 Teaspoon|
|Parsley flakes||1 Tablespoon|
|Flour||1 Cup (16 tbs)|
|Cooked chicken||1 1⁄2 Cup (24 tbs), minced|
|Toasted almonds||1⁄3 Cup (5.33 tbs), chopped|
Combine chicken broth, oil, seasoned salt, cayenne pepper, celery seed, Worcestershire sauce and parsley flakes in saucepan; bring to a boil.
Add flour; cook over low heat, stirring rapidly, until mixture leaves side of pan and forms smooth compact ball.
Remove from heat; beat in eggs, one at a time.
Beat with spoon until shiny; stir in chicken and almonds.
Drop by 1 /2 teaspoonfuls onto greased baking sheet.
Bake at 450 degrees for 10 to 15 minutes.
Serving size: Complete recipe
Calories 2503 Calories from Fat 1622
% Daily Value*
Total Fat 182 g279.4%
Saturated Fat 20.5 g102.4%
Trans Fat 2 g
Cholesterol 1011.7 mg337.2%
Sodium 4326.6 mg180.3%
Total Carbohydrates 118 g39.4%
Dietary Fiber 12.7 g50.8%
Sugars 6.5 g
Protein 104 g207.9%
Vitamin A 61.6% Vitamin C 34.9%
Calcium 55.3% Iron 170.9%
*Based on a 2000 Calorie diet