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August 2, 2011
Chicken & Almond Bites
Timeless Snacks & Starters
Prep time:
19 minutesbaking time:
15 minutes“Our aunt Jeanne used to call these light, airy bites 'chicken dreams' because they were so delectable.”
Ingredients
Serves 12
- 1 cup chicken broth
- 8 tablespoons (1 stick) butter
- 1 cup all-purpose flour
- 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley
- 2 teaspoons seasoned salt
- 2 teaspoons Worcestershire
- 1/2 teaspoon each celery seed and paprika
- 1/8 teaspoon cayenne pepper
- 4 large eggs
- 1 (5-ounce) can chopped chicken, drained
- 1/4 cup chopped toasted almonds
Directions
1
Preheat the oven to 400ºF.
2
Combine chicken broth and butter in a medium saucepan. Bring to a boil over medium-high heat. Stir in the flour, parsley, seasoned salt, Worcestershire sauce, celery seed, paprika and cayenne pepper.
3
Cook, stirring continually, until mixture forms a ball, about 2 minutes. Remove from heat.
4
Add eggs one at a time, beating well after each addition. Stir in chicken and almonds.
5
Drop by rounded teaspoonfuls onto baking sheets. Bake until browned, about 15 minutes. Serve hot.
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Grandma's Secret Trick
Grandma's Secret Trick
For a Spanish-style snack, Grandma used a can of drained oil-packed tuna instead of the chicken in this recipe. She called it a tapa and said that whether made with chicken or tuna, these little tidbits were very commonplace throughout Spain, where they are served in the evening with sherry or with fresh lemonade.
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