Chickencreamcheesepuffs Recipes

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 large saucepan, bring water, butter and salt to a boil. Add flour all at once 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. Continue beating until mixture is smooth and shiny. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 425° for 15-20 minutes or until golden brown. Remove to wire racks. Immediately split puffs open; remove tops and set aside. Reduce heat to 375°., In a small bowl, beat the cream cheese, milk, salt, curry powder and pepper until smooth. Stir in the chicken, almonds and onion. Spoon into puffs; replace tops. Place on a baking sheet; bake for 5 minutes or until heated through.

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:

• Season chicken breasts with salt and pepper.
• Make parallel cuts in each chicken breast without slicing all of the way through. Place chicken breasts in a large bowl.
• Add buttermilk and ranch seasoning mix to the bowl and stir until chicken is well-coated. Marinate in refrigerator for 4 hours, or overnight.
• While chicken is marinating, place cheese puffs in a food processor or blender and pulse until finely ground. Pour into a large bowl.
• Using tongs or yours hands, toss each marinated chicken breast into cheese puff powder.
• Bend coated chicken breast to form a hollow circle. Use a toothpick to seal the ends together.
• Heat oil to 350°F (175°C) in a large skillet or pot.
• Carefully place each breast in the hot oil and cook for 4-5 minutes, or until internal temperature of chicken breast reaches 165°F (75°C).
• Remove the chicken breasts and transfer to a paper towel-lined plate.
• Serve with french fries, carrots, broccoli, and ranch dressing, if desired.
• Enjoy!

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:

• Preheat oven to 400 degrees with rack in center. Heat oil in a large skillet over medium-high. Add garlic and cook until golden, 1 to 2 minutes. Add spinach and stir until wilted. Transfer to a work surface, chop, and set aside.
• Mix 3/4 cup bechamel with chicken. Working with one at a time, place crepe on a work surface. Arrange 1/4 cup chicken mixture and 1 heaping tablespoon spinach down center of crepe; roll into a cylinder. Transfer, seam-side down, to a 9-by-13-inch baking dish; assemble and arrange more crepes, leaving 1/2 inch in between each. Spoon more bechamel on top and sprinkle with cheese. Bake until bubbly, about 15 minutes. Switch oven to broiler setting and cook until browning in spots, about 5 minutes. Remove from oven and let cool slightly. Sprinkle with parsley.

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.

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:

• Preheat the oven to 400 degrees F. Butter a glass 9 by 13-inch baking dish and set aside.
• In a medium saucepan, melt 4 tablespoons of the butter over medium heat. Add the flour and cook, stirring constantly, until thickened into a pale blond roux, 2 to 3 minutes. Add the hot stock in a steady stream, whisking to incorporate. Bring to a simmer and cook, stirring frequently with a heavy wooden spoon until thick. Add 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper, and stir to incorporate. Slowly whisk in the cream and simmer, stirring, until well incorporated and thickened. Remove from the heat and very lightly film the top with the milk to prevent a skin from forming.
• In a large saute pan or skillet, heat the remaining 2 tablespoons of butter over medium-high heat. Add the diced chicken, season lightly with Essence, and cook, stirring, until lightly browned and cooked through, about 4 minutes. Remove with a slotted spoon. To the fat and juices in the pan add the shallots and garlic and cook, stirring, for 1 minute. Add the mushrooms, remaining 1/4 teaspoon salt and 1/8 teaspoon pepper, and cook, stirring, until they have given off their water and are starting to color, 3 to 4 minutes. Add the ham and cook, stirring, for 1 minute. Add the sherry and bring to a boil, stirring to deglaze the pan. Add the tarragon and green onions, and return the chicken to the pan. Stir well to blend and cook until the sherry has evaporated. Reduce the heat to low and stir in enough of the cream sauce to bind and thicken, 1 to 1 1/2 cups. Remove from the heat and let cool slightly.
• Place the crepes on a work surface. One at a time, spoon the filling along the bottom third of each crepe, about 3 tablespoons per crepe, and roll into a cylinder to enclose the filling. Place, seam side down, in the prepared baking dish. Repeat with the remaining crepes.
• To the remaining cream sauce, add the Gruyere and stir to incorporate. Spoon the sauce evenly over the crepes. (NOTE: The crepes can be tightly covered with plastic wrap and refrigerated for 1 day or frozen for 3 days at this point. Bring to room temperature before baking.)
• Bake until warmed through and the top starts to become bubbly, 15 to 20 minutes. Remove from the oven and top with the Parmesan. Bake until the cheese is melted and the topping is golden brown, 5 to 10 minutes.
• Remove from the oven and place in a chafing dish holder or on trivets. Serve hot, 1 to 2 crepes per person.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
• Whisk together the flour, eggs, milk, and 4 1/2 teaspoons of the butter to form a smooth, thin batter. Refrigerate for at least 1 hour before proceeding.
• Heat a heavy 6-inch skillet or crepe pan over medium-high heat. When hot, brush with a light coating of the remaining butter. Ladle about 1/4 cup of crepe batter into the pan, tilting the skillet to evenly coat the pan with batter. Cook until golden brown on the bottom and the top begins to look dry, 1 to 2 minutes. Using a spatula, carefully turn the crepe and cook on the second side just until the bottom colors slightly, about 30 seconds. Transfer to a plate and cover loosely with waxed paper to keep warm. Repeat with remaining batter.
• Assemble as directed in the Creamy Chicken and Mushroom Crepes. (Alternatively, make ahead and when cool, layer between sheets of waxed paper and wrap tightly in plastic wrap. Refrigerate until ready to use, up to 3 days.)

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:

• Trim the chicken into even-sized pieces, roughly 1/2 inch (1 cm) squares.
• Melt the butter in a medium-sized saucepan and fry the chopped onion over a medium heat until it has turned pale gold about 4 minutes.
• Using a draining spoon, remove it to a plate.
• Turn the heat up to high and add the strips of bacon and fry these, tossing them around a few times, for about 4 minutes until they are really crisp.
• Transfer the bacon to join the onion on a plate and start to fry the chicken in the bacon fat, for about 2 minutes.
• Return the onion and bacon to the saucepan.
• Using a wooden spoon, and keeping the heat at medium, sprinkle in the flour and stir it in to soak up all the juices.
• Add the chicken stock a little at a time, stirring as you add until all the stock has been incorporated.
• As it comes to simmer, it will have thickened to a creamy sauce.
• Add the mushrooms, season well and then let it simmer at the lowest possible heat, uncovered, for 30 minutes, giving it a stir from time to time.
• Finally, stir in the crème fraîche and parsley, taste to check the seasoning and then leave it aside until it is completely cooled (preferably chilled).
• This can be done well ahead of time, but when you want to make the puffs, pre-heat the oven to gas mark 6, 400°F (200°C).
• Allow the pastry to come to room temperature?
• this will take about 10 minutes?
• then carefully unroll the sheet of pastry.
• Roll pastry to approx 3mm thickness and then cut out 10cm (4inch) circles from the pastry.
• Place a spoonful of filling into the center of the circles.
• Brush the edges with the beaten egg yolk, and fold in half and pinch the seam.
• Before cooking, brush the whole lot thickly with a beaten egg yolk.
• They will need to go on to a greased baking sheet and bake on a high shelf in the oven for 20-25 minutes or until they are a rich golden brown.