Chicken Puffs Recipes

Steps:

• 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., 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., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 14-16 minutes or until golden brown. In a small bowl, combine sauce ingredients. Serve with chicken puffs.

Steps:

• In a medium saucepan over medium heat, slowly cook and stir skinless, boneless chicken breast halves, onion and garlic. Cook until onions are tender and chicken is lightly browned.
• In a medium bowl, blend chicken mixture, cream cheese and butter until creamy.
• Preheat oven to 325 degrees F (165 degrees C).
• Unroll croissants and divide in half to create 12 rectangles. Place approximately one tablespoon of the chicken mixture on each rectangle. Fold into balls.
• Arrange balls on a large baking sheet. Bake in the preheated oven 12 minutes, or until golden brown.

Steps:

• In a small bowl, beat cream cheese and garlic powder until smooth. Stir in chicken. , Unroll crescent dough; separate into 16 triangles. Cut each triangle in half lengthwise, forming two triangles. Place 1 teaspoon of chicken mixture in the center of each. Fold short side over filling; press sides to seal and roll up. , Place 1 in. apart on greased baking sheets. Bake at 375° until golden brown, 12-14 minutes. Serve warm.

Steps:

• Heat oven to 400°F. In 2-quart saucepan, heat water and butter to rolling boil. Stir in flour and thyme; reduce heat to low. Stir vigorously about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs, one at a time, beating until smooth after each addition.
• On ungreased cookie sheet, drop dough by rounded measuring tablespoonfuls about 2 inches apart.
• Bake 25 to 30 minutes or until puffed and golden brown. Cool on cookie sheet away from draft, about 30 minutes.
• Cut off top one-third of each puff and pull out any filaments of soft dough. Fill each puff with 1 rounded tablespoon chicken salad.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
• Stir chicken, cream cheese, and garlic powder together.
• Unroll crescent rolls and cut each triangle in half into 2 triangles, for a total of 16 triangles. Lay triangles out on a flat work surface. Place 1 teaspoon of the chicken mixture in the center of each dough triangle and fold corners over the mixture into the center. Place folded dough pieces onto prepared baking sheet.
• Bake in the preheated oven until golden brown and puffed, 12 to 14 minutes; cool before serving.

Steps:

• Mix together the dry soup mix, butter and spring onions and spread over the chicken breasts.
• Roll up the breast fillets and place onto a sheet of puff pastry (I usually cut the sheets into half diagonally).
• Roll up the pastry and seal well by brushing edges with water and pinching together.
• Bake at 220c for 20 minutes, then 200c for 10 minutes.

Steps:

• Line cookie sheet with sides with waxed paper or cooking parchment paper. In medium bowl, mix cream cheese and pepper sauce. Stir in blue cheese and celery. Stir in chicken until well blended. Shape mixture by tablespoonfuls into 32 (1 1/2-inch) balls; place on cookie sheet. Refrigerate 20 minutes.
• Meanwhile, heat oven to 350 degrees F. If using crescent rounds, remove from package, but do not separate rounds. If using crescent rolls, remove from package, but do not unroll. Using serrated knife, cut each roll evenly into 16 rounds; carefully separate rounds. Press each round to 3 inches in diameter. Place chilled chicken mixture ball on center of each dough round; shape dough around ball to cover completely.
• In shallow dish, place melted butter. In another shallow dish, place bread crumbs. Dip dough balls into butter, then roll in bread crumbs. Place 2 inches apart on large ungreased cookie sheet. Bake 17 to 22 minutes or until golden brown. Cool 5 minutes. Serve warm.

Steps:

• Prepare Farm Rich BBQ Style Boneless Chicken Bites according to package instructions. Line a mini muffin tin with crescent dough and then add the bites. Tip: cut these in half so they fit just right. Add crumbled bacon. Add shredded cheese. Place in the oven for 10 minutes at 350 degrees.

Steps:

• Blend all ingredients EXCEPT chicken and croutons in a mixing bowl, reserving a tablespoon of melted butter for the tops. Add warm cooked chicken. Separate crescent rolls into squares (2 pre-cut rolls make one shell), pushing together the seams. Put a tablespoon of chicken mix in the middle, bring opposite corners of the roll together, twisting the top and pinching the seams. Brush tops with warm melted butter, top with crouton mix. Bake at 350 degrees F for 20-25 minutes, or until the pastry is done and the tops are golden brown.