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Chicken Puffs




Source of Recipe


"Gold Medal Weekend Breakfast & Brunch, No. 41"


List of Ingredients




1/2 Cup Water
1/4 Cup Butter or Margarine
1/2 Cup Gold Medal All-purpose Flour
1 1/2 Teaspoons Chopped Fresh Thyme, or 1/2 teaspoon dried thyme leaves
2 Eggs
1 1/2 Cups Deli Chicken Salad

Recipe



Heat oven to 400°. Heat water and butter to rolling boil in 2-quart saucepan. Stir in flour and thyme; reduce heat to low. Stir vigorously about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs, one at a time, beating until smooth after each addition.

Drop dough by rounded measuring tablespoonfuls about 2 inches apart onto ungreased cookie sheet.

Bake 25 to 30 minutes or until puffed and golden brown. Cool on cookie sheet away from draft, about 30 minutes.

Cut off top one-third of each puff and pull out any filaments of soft dough. Fill each puff with 1 rounded tablespoon chicken salad.

MAKES 12 PUFFS

DO-AHEAD TIP: Freeze baked puffs for up to 2 months. Thawing at room temperature for 30 minutes is all that's needed before cutting and filling.

NUTRITION:
1 Puff: Calories 115 (Calories from Fat 70); Fat 8g (Saturated 3g); Cholesterol 55mg; Sodium 95mg; Carbohydrate 6g (Dietary Fiber 0g); Protein 5g

Diet Exchanges: 1/2 Starch, 1/2 High-Fat Meat, 1/2 Fat