Chicken Nut Puffs

Chicken Nut Puffs

42 Reviews 2 Pics
Karen Bush
Recipe by  Karen Bush

“Great for parties, a wonderful finger food!”

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Ingredients

Adjust Servings

Original recipe yields 6 dozen

Directions

  1. Combine chicken and almonds and set aside. Preheat oven to 450 degrees F (230 degrees C).
  2. In a large saucepan, combine the chicken broth, vegetable oil, Worcestershire sauce, parsley, seasoned salt, celery seed and cayenne pepper. Bring to a boil. Add flour all at once; stir mixture until a smooth ball forms. Remove from heat and let stand for 5 minutes.
  3. Add eggs, one at a time, beating well after each. Beat until smooth. Stir in chicken and almonds. Drop by heaping teaspoonfuls onto greased baking sheets. Bake in preheated oven for 12 to 14 minutes or until golden brown. Serve warm.

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Reviews (42)

Rate This Recipe
PRAIRIEGIRL
44

PRAIRIEGIRL

I have never had chicken with nuts before so I was a little skeptical about trying this recipe but these little puffs are wonderful! They are soft and slightly crunchy at the same time. I served them with a honey-mustard sauce for dipping. They must be served immediately because I found they cool off quickly and get harder as they cool. I found that they reheat very well in the microwave for next day treats.

KHS76
36

KHS76

Man, what a disappointment! I found these to be extremely bland and had to serve them with a sauce...I think they need to be fine tuned with some better spices. Don't try these for a big party as your guests will be sorely disappointed. A lot of work for not so tasty treats.

JOSIE
25

JOSIE

I really didn't care for this recipe. I thought they lacked in flavor and were a little dry. You would think a 1/2 cup of oil would help, but it didn't. The almonds were a nice touch, but didn't make up for the lack of flavor. Thanks anyway.

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Nutrition

Amount Per Serving (36 total)

  • Calories
  • 65 cal
  • 3%
  • Fat
  • 4.6 g
  • 7%
  • Carbs
  • 3.1 g
  • < 1%
  • Protein
  • 2.9 g
  • 6%
  • Cholesterol
  • 28 mg
  • 9%
  • Sodium
  • 40 mg
  • 2%

Based on a 2,000 calorie diet

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Chicken Liver and Pistachio Nut Pate

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