Chicken Nut Puffs
1 1/2 cups skinless boneless chicken breast – finely chopped
1/2 cup chopped almonds – toasted
1 cup chicken broth
1/2 cup vegetable oil
2 teaspoons Worcestershire sauce
1 tablespoon dried parsley
1 teaspoon seasoned salt
1 teaspoon celery seed
1/8 teaspoon cayenne pepper
1 cup all-purpose flour
1 cup egg substitute
Preheat oven to 450° F. Combine the chicken and almonds; set aside. In large saucepan, combine the next seven ingredients; bring to a boil. Add flour all at once; stir until a smooth ball forms. Remove from heat; let stand for 5 minutes.
Add eggs, one a time, beating well after each addition. Beat until smooth. Stir in chicken and almonds. Drop by heaping teaspoonfuls onto greased baking sheets. Bake at 450¼ for 12-14 minutes or until brown. Serve warm.
To Make Ahead: Prepare as directed but do not bake. Freeze mounds on baking sheets
about 1 hour or till solid. Remove from foil and place in a freezer container. Freeze up to 1 month. To bake, place on baking sheet lined with greased foil. Bake in a 400¼ oven about 18 minutes or till golden brown.
Per serving: 37 Calories (kcal); 3g Total Fat; (60% calories from fat); 2g Protein; 2g Carbohydrate; 3mg Cholesterol; 41mg Sodium
Food Exchanges: 0 Grain Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
WW Points: 1 pt.
Taste of Home Magazine-Dec/Jan99