Chicken Nut Puffs Recipe
Ingredients
| Chopped cooked chicken/Canned chopped chicken | 1 1⁄2 Cup (24 tbs) | |
| Chopped toasted almonds | 1⁄3 Cup (5.33 tbs) | |
| Canned chicken broth/Fresh chicken broth | 1 Cup (16 tbs) | |
| Salad oil/Chicken fat | 1⁄2 Cup (8 tbs) | |
| Seasoned salt | 2 Teaspoon | |
| Cayenne | 1⁄8 Teaspoon | |
| Celery seed | 1 Teaspoon | |
| Parsley flakes | 1 Tablespoon | |
| Worcestershire sauce | 2 Teaspoon | |
| Flour | 1 Cup (16 tbs) | |
| Eggs | 4 |
Nutrition Facts
Serving size
Calories 92 Calories from Fat 56
% Daily Value*
Total Fat 6 g9.7%
Saturated Fat 0.54 g2.7%
Trans Fat 0.1 g
Cholesterol 33.8 mg11.3%
Sodium 146.1 mg6.1%
Total Carbohydrates 5 g1.6%
Dietary Fiber 0.5 g2%
Sugars 0.3 g
Protein 4 g8.8%
Vitamin A 2.2% Vitamin C 1.4%
Calcium 2.1% Iron 6.4%
*Based on a 2000 Calorie diet
Directions
Blend chicken broth, oil or fat, seasoned salt, cayenne, celery seed, parsley flakes and Worcestershire sauce; bring to a boil.
Add flour; cook over low heat, beating rapidly, until mixture leaves sides of pan and forms a smooth compact ball.
Remove from heat; add an egg at a time.
After each addition, beat with a spoon until mixture is shiny.
Stir in chicken mixture.
Drop 1/2 teaspoonful of mixture at a time onto greased baking sheet.
Bake at 450 degrees for 10 to 15 minutes.
Serve hot
Chef
