Cheese Puffs With Chicken Salad Recipe 45 Food

CHICKEN SALAD IN SWISS CHEESE PUFFS

Steps:

• Heat oven to 350°F. Spread almonds in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown. Cool. Increase oven temperature to 400°F.
• In medium bowl, stir together mayonnaise, lemon juice, 1/2 teaspoon salt and the pepper. Add chicken, celery, onions and toasted almonds; stir well. Cover; refrigerate until chilled.
• Meanwhile, in 2-quart saucepan, heat butter and water to boiling over medium-high heat. Add flour and 1/8 teaspoon salt. With wooden spoon, beat vigorously over low heat until mixture forms a ball. Remove from heat. Add eggs, one at a time, beating vigorously with wooden spoon after each addition until mixture is smooth and glossy. Stir in cheese. Line cookie sheet with cooking parchment paper. Onto cookie sheet, drop dough by heaping teaspoonfuls.
• Bake 14 minutes or until puffed and golden brown. Remove from cookie sheet to cooling rack; prick side of each puff with tip of sharp knife to release steam. Cool completely.
• Stir pimientos into chicken salad. Using sharp knife, cut off tops of puffs; spoon chicken salad onto bottoms. Replace tops.

GOLDEN CHICKEN SALAD PUFFS

Steps:

• Preheat oven to 400°. 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 smooth and shiny. , Drop by rounded teaspoonfuls 2 in. apart onto a greased baking sheet. Bake until golden brown, 15-20 minutes. Remove to wire racks. Immediately cut a slit in each puff to allow steam to escape; cool. , Split puffs and set tops aside; remove soft dough form inside. In a large bowl, combine filling ingredients. Fill puffs and replace tops. Chill until serving. Refrigerate leftovers.

CHEESE PUFFS WITH CHICKEN SALAD RECIPE - (4/5)

Steps:

• Melt butter in boiling water. Add 1/4 cup flour and a dash of salt. Stir rapidly until mixture leaves sides of pan and forms a ball that does not separate. Remove from heat and cool slightly. Add egg and beat until smooth. Stir in shredded cheese. Drop from a teaspoon onto a greased baking dish and bake at 400 degrees for 20 minutes. Cool and split. Fill with chicken salad. Unfilled puffs may be kept in freezer. Chicken salad: Mix chicken with celery, green onions, pimentos, wine, mayonnaise, salt and pepper, lemon juice, and sliced almonds. Fill puffs with chicken salad. Yields 10-12.

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.

HASSELBACK CHEESE PUFF FRIED CHICKEN RECIPE BY TASTY

Steps:

• Season chicken breasts with salt and pepper.
• Make parallel cuts in each chicken breast without slicing all of the way through. Place chicken breasts in a large bowl.
• Add buttermilk and ranch seasoning mix to the bowl and stir until chicken is well-coated. Marinate in refrigerator for 4 hours, or overnight.
• While chicken is marinating, place cheese puffs in a food processor or blender and pulse until finely ground. Pour into a large bowl.
• Using tongs or yours hands, toss each marinated chicken breast into cheese puff powder.
• Bend coated chicken breast to form a hollow circle. Use a toothpick to seal the ends together.
• Heat oil to 350°F (175°C) in a large skillet or pot.
• Carefully place each breast in the hot oil and cook for 4-5 minutes, or until internal temperature of chicken breast reaches 165°F (75°C).
• Remove the chicken breasts and transfer to a paper towel-lined plate.
• Serve with french fries, carrots, broccoli, and ranch dressing, if desired.
• Enjoy!