Chicken Puffs

Name: Chicken Puffs
Ingredients: 3 cups water; 2 teaspoons chicken bouillon granules; 2 boneless skinless chicken breast halves (6 ounces each); 1/2 teaspoon seafood seasoning; 1/2 cup butter, cubed; 1-1/4 cups all-purpose flour; 1 teaspoon baking powder; 2 large eggs; 1 cup mayonnaise; 1/2 cup sour cream; 2 tablespoons honey; 1 tablespoon Dijon mustard; 2 teaspoons Creole seasoning; 1/2 teaspoon seafood seasoning; 4 to 8 drops Louisiana-style hot sauce

15 ingredients

4 steps

Ingredients

3 cups water
2 teaspoons chicken bouillon granules
2 boneless skinless chicken breast halves (6 ounces each)
1/2 teaspoon seafood seasoning
1/2 cup butter, cubed
1-1/4 cups all-purpose flour
1 teaspoon baking powder
2 large eggs
1 cup mayonnaise
1/2 cup sour cream
2 tablespoons honey
1 tablespoon Dijon mustard
2 teaspoons Creole seasoning
1/2 teaspoon seafood seasoning
4 to 8 drops Louisiana-style hot sauce

Directions

1

In a large saucepan, bring water and bouillon to a boil. Reduce heat. Add chicken; cover and cook for 15-20 minutes or until juices run clear. Drain, reserving 1 cup liquid. Shred chicken; sprinkle with seafood seasoning. Set aside.
2

In the same pan, bring butter and reserved poaching liquid to a boil. Combine flour and baking powder; add to the pan 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. Beat in chicken.
3

Drop by rounded tablespoonfuls 2 in. apart onto greased
4

. Bake at 375° for 14-16 minutes or until golden brown. In a small bowl, combine sauce ingredients. Serve with chicken puffs.