Creamy Chicken Puffs Recipes

CHAMPION CHICKEN PUFFS

Steps:

• In a small bowl, beat cream cheese and garlic powder until smooth. Stir in chicken. , Unroll crescent dough; separate into 16 triangles. Cut each triangle in half lengthwise, forming two triangles. Place 1 teaspoon of chicken mixture in the center of each. Fold short side over filling; press sides to seal and roll up. , Place 1 in. apart on greased baking sheets. Bake at 375° until golden brown, 12-14 minutes. Serve warm.

CHICKEN PUFFS

Steps:

• In a medium saucepan over medium heat, slowly cook and stir skinless, boneless chicken breast halves, onion and garlic. Cook until onions are tender and chicken is lightly browned.
• In a medium bowl, blend chicken mixture, cream cheese and butter until creamy.
• Preheat oven to 325 degrees F (165 degrees C).
• Unroll croissants and divide in half to create 12 rectangles. Place approximately one tablespoon of the chicken mixture on each rectangle. Fold into balls.
• Arrange balls on a large baking sheet. Bake in the preheated oven 12 minutes, or until golden brown.

CHICKEN CREAM CHEESE PUFFS

Steps:

• Blend all ingredients EXCEPT chicken and croutons in a mixing bowl, reserving a tablespoon of melted butter for the tops. Add warm cooked chicken. Separate crescent rolls into squares (2 pre-cut rolls make one shell), pushing together the seams. Put a tablespoon of chicken mix in the middle, bring opposite corners of the roll together, twisting the top and pinching the seams. Brush tops with warm melted butter, top with crouton mix. Bake at 350 degrees F for 20-25 minutes, or until the pastry is done and the tops are golden brown.

CHICKEN PUFFS

Steps:

• 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. 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.

CURRIED CHICKEN CREAM PUFFS

Steps:

• In a large saucepan, bring water, butter and salt to a boil. Add flour all at once 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. Continue beating until mixture is smooth and shiny. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 425° for 15-20 minutes or until golden brown. Remove to wire racks. Immediately split puffs open; remove tops and set aside. Reduce heat to 375°., In a small bowl, beat the cream cheese, milk, salt, curry powder and pepper until smooth. Stir in the chicken, almonds and onion. Spoon into puffs; replace tops. Place on a baking sheet; bake for 5 minutes or until heated through.

CREAMY CHICKEN PUFFS

Steps:

• Trim the chicken into even-sized pieces, roughly 1/2 inch (1 cm) squares.
• Melt the butter in a medium-sized saucepan and fry the chopped onion over a medium heat until it has turned pale gold about 4 minutes.
• Using a draining spoon, remove it to a plate.
• Turn the heat up to high and add the strips of bacon and fry these, tossing them around a few times, for about 4 minutes until they are really crisp.
• Transfer the bacon to join the onion on a plate and start to fry the chicken in the bacon fat, for about 2 minutes.
• Return the onion and bacon to the saucepan.
• Using a wooden spoon, and keeping the heat at medium, sprinkle in the flour and stir it in to soak up all the juices.
• Add the chicken stock a little at a time, stirring as you add until all the stock has been incorporated.
• As it comes to simmer, it will have thickened to a creamy sauce.
• Add the mushrooms, season well and then let it simmer at the lowest possible heat, uncovered, for 30 minutes, giving it a stir from time to time.
• Finally, stir in the crème fraîche and parsley, taste to check the seasoning and then leave it aside until it is completely cooled (preferably chilled).
• This can be done well ahead of time, but when you want to make the puffs, pre-heat the oven to gas mark 6, 400°F (200°C).
• Allow the pastry to come to room temperature?
• this will take about 10 minutes?
• then carefully unroll the sheet of pastry.
• Roll pastry to approx 3mm thickness and then cut out 10cm (4inch) circles from the pastry.
• Place a spoonful of filling into the center of the circles.
• Brush the edges with the beaten egg yolk, and fold in half and pinch the seam.
• Before cooking, brush the whole lot thickly with a beaten egg yolk.
• They will need to go on to a greased baking sheet and bake on a high shelf in the oven for 20-25 minutes or until they are a rich golden brown.