Chicken Salad In Swiss Cheese Puffs Recipes

CHICKEN SALAD PUFFS

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 six rounded tablespoonfuls 3 in. apart onto a greased baking sheet. Bake at 400° for 30-35 minutes or until golden brown. , Remove to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs. , For filling, in a large bowl, combine the chicken, celery and olives. In a small bowl, combine the remaining ingredients; stir into chicken mixture. Fill puffs just before serving.

SWISS CHEESE CHICKEN PUFFS

Steps:

• In a large saucepan, bring the 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, 1 at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Stir in cheese., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 400° until golden brown, 20-25 minutes. Remove to wire racks. Immediately split puffs open; remove tops and set aside. Discard the soft dough from inside the puffs. Cool puffs. , Meanwhile, in a large bowl, combine the first 7 filling ingredients. Spoon into puffs and, if desired, sprinkle with chives; replace tops. Serve immediately.

CHICKEN, HAM AND SWISS CHEESE BAKED IN PUFF PASTRY

Steps:

• Lightly grease an 11 x 7-inch baking dish (if you are making 8 chicken pastries use a 13 x 9-inch baking dish).
• In a skillet melt the butter with oil.
• Season the chicken with salt and pepper, and cook until browned on both sides (about 8 minutes per side) then refrigerate for 20 minutes.
• Set oven to 400 degrees.
• Unfold the pastry sheet and thaw at room temperature for 30 minutes.
• Roll out to a 14-inch square.
• Cut into 4 (7-inch) squares.
• Spread about 2 teaspoons Dijon mustard on the bottom of each square, then top with 1 slice of ham, then one (or two slices Swiss cheese.
• Place the browned chicken breast over the cheese.
• In a small bowl whisk together the egg and cold water, then brush the edges of the squares with the egg mixture.
• Fold the corners to center on top of the chicken, then seal the edges.
• Place seam-side down in preaped baking dish.
• Brush the tops with egg mixture.
• Bake for about 25 minutes, or until golden brown.

HASSELBACK CHEESE PUFF FRIED CHICKEN RECIPE BY TASTY

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!

CHEESE PUFFS

Steps:

• In a large saucepan, bring the water, butter, salt and cayenne 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. Stir in Gruyere and mustard. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Sprinkle with Parmesan cheese. Bake at 425° for 15-20 minutes or until golden brown. Serve warm or cold.

CHEESE PUFFS WITH CHICKEN SALAD RECIPE - (4/5)

Steps:

• Melt butter in boiling water. Add 1/4 cup flour and a dash of salt. Stir rapidly until mixture leaves sides of pan and forms a ball that does not separate. Remove from heat and cool slightly. Add egg and beat until smooth. Stir in shredded cheese. Drop from a teaspoon onto a greased baking dish and bake at 400 degrees for 20 minutes. Cool and split. Fill with chicken salad. Unfilled puffs may be kept in freezer. Chicken salad: Mix chicken with celery, green onions, pimentos, wine, mayonnaise, salt and pepper, lemon juice, and sliced almonds. Fill puffs with chicken salad. Yields 10-12.

CHICKEN SALAD IN A PUFF BOWL

Steps:

• 1. CREAM PUFF BOWL: Prepare bowl first. In a medium saucepan melt 1/2 cup butter in 1 cup boiling water. Add 1 cup all-purpose flour and 1/4 teaspoon salt all at once. Stir vigorously until well blended. Cook and stir mixture over medium heat until mixture forms a ball that doesn't separate. Remove from heat; let stand 5 minutes. Add 4 eggs, one at a time, to mixture in pan, beating vigorously until smooth, about 1 minute after each addition. Batter should look thick and feel slightly sticky. Spread over bottom and up sides of a greased 9" pie plate. Bake in a 400F degree oven for 30 minutes or until golden. Cool.
• 2. Meanwhile, combine the chicken, grapes, cheese, celery and onion. Mix sour cream and mayonnaise or sour cream and salad dressing. Add to chicken mixture; toss well. Cover; chill until serving time. At serving time, line puff with lettuce. Spoon chicken mixture into puff. Sprinkle with nuts. Serve at once. Makes 6 servings.
• 3. **HINT: Making the chicken mixture ahead of time (2 hours or so), gives ingredients a chance to marry in the refrigerator.