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Chicken Nut Puffs

American.Kitchen's picture
Ingredients
  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)
  Eggs 4
  Cooked chicken 1 1⁄2 Cup (24 tbs), minced
  Toasted almonds 1⁄3 Cup (5.33 tbs), chopped
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Snack
Method: 
Saute
Ingredient: 
Chicken

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