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    Chicken Nut Puffs


    Source of Recipe


    Taste of Home Magazine-Dec/Jan99

    Recipe Introduction


    WW Points: 1 pt.


    List of Ingredients




    1 1/2 cups skinless boneless chicken breast - finely chopped

    1/2 cup chopped almonds - toasted

    1 cup chicken broth

    1/2 cup vegetable oil

    2 teaspoons Worcestershire sauce

    1 tablespoon dried parsley

    1 teaspoon seasoned salt

    1 teaspoon celery seed

    1/8 teaspoon cayenne pepper

    1 cup all-purpose flour

    1 cup egg substitute

    Recipe



    Preheat oven to 450° F. Combine the chicken and almonds; set aside. In large saucepan, combine the next seven ingredients; bring to a boil. Add flour all at once; stir until a smooth ball forms. Remove from heat; let stand for 5 minutes.

    Add eggs, one a time, beating well after each addition. Beat until smooth. Stir in chicken and almonds. Drop by heaping teaspoonfuls onto greased baking sheets. Bake at 450¼ for 12-14 minutes or until brown. Serve warm.

    To Make Ahead: Prepare as directed but do not bake. Freeze mounds on baking sheets
    about 1 hour or till solid. Remove from foil and place in a freezer container. Freeze up to 1 month. To bake, place on baking sheet lined with greased foil. Bake in a 400¼ oven about 18 minutes or till golden brown.

    Makes 72.

 

 

 

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