Healthy Chicken Pot Popovers Food

CHICKEN POT PIE POPOVERS

Steps:

• Preheat the oven to 400 degrees F. Spray a 12-cup muffin pan generously with the baking spray.
• Whisk the milk, flour, vanilla, eggs and 1/2 teaspoon salt in a medium bowl until combined. Drizzle in the melted butter while whisking until combined; let the batter stand for 5 minutes. Add the baking powder, whisking to combine, and divide the batter evenly among the muffin cups (about a scant 1/4 cup batter per muffin cup). Bake the popovers until puffed and browned around the edges, rotating the pan about halfway through, 20 to 25 minutes.
• While the popovers are baking, whisk together the broth and flour in a medium saucepan until the flour is dissolved. Place the saucepan over medium heat and cook, whisking continuously, until the mixture comes to a boil; continue to cook, whisking, until the mixture is thick enough to coat the back of a spoon, 4 to 5 minutes. Reduce the heat to low and whisk in 1 teaspoon salt, 1/4 teaspoon pepper and half of the Cheddar. Stir in the peas and carrots, green beans and then the chicken; cover to keep warm.
• When the popovers are done, turn them out of the pan, using a small spatula if necessary. Arrange 2 popovers on each of 6 plates or bowls and top with the chicken filling, dividing evenly among the popovers. Sprinkle the remaining Cheddar over the warm filling. Garnish with chopped parsley if using. Serve with the iced tea.

CREAMY CHICKEN POPOVERS

Steps:

• Combine water, chicken, carrot, and sliced onion in a large saucepan.
• Bring to a boil; cover, reduce heat, and simmer 30 minutes.
• Remove chicken from broth; let cool and cut meat into 1" pieces, then set aside.
• Strain broth, reserving 3/4 cup.
• Melt the olive oil and butter together in a large nonstick skillet, then add chopped onion, and saute until tender.
• Gradually add 1/4 cup flour and tarragon, stirring constantly, a cook until just beginning to brown.
• Gradually stir in 3/4 cup milk, yogurt, wine, and reserved 3/4 cup chicken broth.
• Cook, stirring constantly, until mixture is thickened and bubbly.
• Stir in peas, roasted red pepper or pimento, and reserved chicken; set aside, and keep warm.
• Preheat oven to 400 degrees F.
• Combine remaining 1 cup flour and salt, stirring well.
• Add eggs and remaining 1 cup milk; beat with a wire whisk until well blended.
• Spoon mixture evenly into six 6-oz buttered or oiled custard cups.
• Place 4" apart on a baking sheet and bake at 400 degrees F for 45-50 minutes or until golden brown.
• Break open each popover, spoon 1/2 cup chicken mixture over each, and serve immediately.
• (An adopted recipe - cook and prep times estimated).

CHICKEN POP-OVERS

Steps:

• Boil chicken until done, Put cream cheese in large bowl and microwave on high one minute. Add onion, Alfredo sauce, broccoli, and garlic.
• Remove crescent rolls from package. Keep two squares together and pinch seam. On floured surface roll out dough to a semi-thin square. Do all until you have 8 squares.
• Drain water from chicken. Cut chicken so it shreds and add to cream cheese mixture. Mix together until all the ingredients are coating the chicken.
• Spoon mixture into the center of each dough square. Fold corners toward the middle covering the chicken mixture. Put on baking sheet and cook according to crescent roll directions. When brown remove from oven.

STAY POPPED POPOVERS

Steps:

• Beat the ingredients together. This batter can be made up to 24 hours ahead of time and refrigerated until use.
• Pour into greased popover pans and bake at 400 degrees for 30-45 minutes until golden brown.
• The popovers can be slit about 5 minutes before they're finished for a drier interior. These are also called Yorkshire Puddings.

TEX-MEX CHICKEN IN CHILI POPOVERS

Steps:

• Heat oven to 450. Generously grease 6 popover cups or six 6-oz. custard cups. (Place custard cups on baking sheet.).
• In small bowl, beat eggs with wire whisk or rotary beater until lemon-colored and foamy. Add 3/4 cup milk; blend well.
• Lightly spoon flour into measuring cup; level off. Add 3/4 cup flour, 1/2 teaspoons chili powder and salt; beat with wire whisk or rotary beater just until batter is smooth and foamy on top.
• Fill greased cups about half full.
• Bake at 450 for 15 minutes. Do not open oven. Reduce heat to 350; bake an additional 25 to 30 minutes or until deep golden brown.
• Remove from oven; insert sharp knife into each popover to allow steam to escape. Remove from pan.
• Meanwhile, melt margarine in medium saucepan over medium heat.
• Stir in 1/4 cup flour, 1/4 to 1/2 teaspoons chili powder and cumin.
• Gradually add chicken broth and 1/2 cup milk, stirring constantly.
• Cook until mixture boils and thickens, stirring constantly. Add cheese; stir until melted.
• Stir in chicken and chiles. Simmer 1 to 2 minutes or until thoroughly heated. Spoon chicken mixture into split popovers.

CHICKEN BROCCOLI CHEDDAR POPOVERS

Steps:

• Heat olive oil and minced garlic in medium skillet. (Medium heat).
• Once garlic is slightly browned, add chicken. Season to flavor, and cover.Continue to keep an eye on the chicken, stirring occasionally. Cut off the heat and leave covered once juice runs clear.
• While chicken is browning. in a dry mixing bowl, mix together flour and salt.
• In a separate mixing bowl, stir together milk, eggs, and melted butter.
• Carefully mix the wet mixture into the flour mixture. Blend well.
• Mix in the minced broccoli and cheddar cheese.
• In 2 (6) muffin pans, spray well with non-stick spray (or grease, but do not flour).
• Put around 4-5 cubes of chicken in the bottom of each tin.
• Fill each tin a little more than halfway with batter.
• Place tins in a cool oven. Heat to 400* and bake for 25-30 minutes, or until the tops are a light, golden brown.
• Once done, carefully "pop" the popovers out onto a serving dish or other plate. (I used a small spoon).
• Serve with white or chicken flavored rice.
• Bon apetit!

SAVORY PARMESAN POPOVERS (HEALTHIER!)

Steps:

• Place the oven rack on the next-to-lowest shelf of the oven. Preheat the oven to 450*. Coat 6 popover cups, deep muffin cups, or custard cups with nonstick spray.
• In a medium bowl, stir together the milk, unbleached or all-purpose flour, whole wheat flour, oil, basil, and salt. Vigorously whisk in the egg and egg whites.
• Spoon the batter into the prepared cups. Sprinkle with Parmesan evenly over the batter in the cups. Bake for 15 minutes.
• Reduce the oven temperature to 350*. Do not open the oven door. Bake for 15-20 minutes longer, or until deep golden brown and puffed up.
• Remove the popovers from the oven and cool in the cups on a rack for 5 minutes. Carefully remove from the cups and serve.