Chicken Salad Puffs

By Michinthekitch

Ingredients

• CHICKEN SALAD
• 1 whole chicken breast cooked
• 1/2 cup onion
• 1 small stalk celery
• 1 tbsp ground celery seed
• 1 to 2 sprigs parsley
• 1/2 tsp Lawry's Seasoning Salt
• 3/4 cup mayonnaise
• 1 tsp lemon pepper
• PUFFS
• 1/4 cup butter
• 1/2 cup boiling water
• 1/2 cup sifted flour
• 1/4 tsp salt
• 2 eggs
• 1/4 cup grated cheddar cheese (optional)

Details

Servings 2

Preparation

Step 1

CHICKEN SALAD
Cut chicken into pieces.

Place all ingredients into food processor, except mayonnaise.

Pulse until coarsely chopped, about 20 seconds.

Add mayonnaise, 2 tbsps at a time, pulse after each addition.

Fill puffs and refrigerate until serving.


PUFFS
Preheat oven to 450 degrees.

Place butter and boiling water into medium saucepan over high heat until butter is melted.

Turn heat to low.

Add flour and salt all at once, stirring vigorously with wooden spoon until mixture leaves sides of pan in smooth, compact mass.

Remove from heat.

With spoon, quickly beat in 1 of the eggs and cheese, if desired, until mixture is smooth and glossy.

Drop by teaspoons onto lightly greased cookie sheets (keep spoon wet).

Bake at 450 degrees for 8 minutes, reduce heat to 400 degrees and bake 8 miuntes longer or until golden brown.

Cool and slice off top and fill with chicken salad.