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Ingredients
- 1 (5 to 6 ounce.) can boned chicken, minced fine
- 1/3 c. toasted almonds, minced
- 1 c. chicken broth
- 1/2 c. salad oil
- 2 teaspoon salt
- 1/8 teaspoon cayenne
- 1 teaspoon celery seed
- 1 tbsp. parsley flakes
- 2 teaspoon Worcestershire sauce
- 1 c. flour
- 4 Large eggs
Directions
- Mix chicken and almonds; set aside. Combine broth, oil, salt, cayenne, celery seed, parsley flakes and Worcestershire sauce in saucepan. Bring to a boil, lower heat and add in flour all at once. Beat rapidly till mix leaves sides of pan and forms a ball. Remove from heat. Add in Large eggs, one at a time, beating hard with spoon till mix is shiny. Add in chicken mix and mix well. Drop by spoonfuls onto a greased baking sheet. Bake at 450 degrees for 10 to 15 min. Serve warm. Makes about 100 small puffs. May be made ahead and refrigerated till ready to bake.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 138g | |
| Recipe makes 6 servings | |
| Calories 339 | |
| Calories from Fat 215 | 63% |
| Total Fat 24.34g | 30% |
| Saturated Fat 4.66g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 149mg | 50% |
| Sodium 932mg | 39% |
| Potassium 176mg | 5% |
| Total Carbs 17.6g | 5% |
| Dietary Fiber 1.1g | 4% |
| Sugars 0.61g | 0% |
| Protein 12.52g | 20% |
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