Chicken nut bites
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| BEV CHRISTENSEN CPVM71A | ||
| 1 | cup | Chicken broth |
| ½ | cup | Butter |
| 1 | cup | Flour |
| 1 | tablespoon | Parsley |
| 2 | teaspoons | Seasoned salt |
| 2 | teaspoons | Worcestershire Sauce |
| 34 | teaspoons | Celery seed |
| ½ | teaspoon | Paprika |
| ⅛ | teaspoon | Cayenne |
| 4 | larges | Eggs |
| 2 | Chicken breasts, poached, skinned, boned, diced | |
| ¼ | cup | Toasted almonds |
Directions
Preheat oven to 400 degreees. In a heavy pan, combine broth and butter, and bring to a boil. Whisk in flour and seasonings. Cook, whisking rapidly, until mixture leaves sides of pan and forms a smooth, compact ball. Remove from heat. Add eggs one at a time, beating well until mixture is shiny. Stir in chicken and almonds.
Drop by rounded teaspoonfuls onto greased baking sheets. Bake for 15 minutes. Freeze after baking. Posted by Vev Christensen 2/92.
Formatted by Theresa V. Grant