Pecan Chicken Salad Puffs Recipe

8 chicken breasts
1 onion
2 C. mayonnaise
1 C. honey
2 C. pecans chopped
1/2 C. Dijon mustard
salt and pepper
Prepared Pate Choux

Poach or steam chicken breast. Cool, then cut into small dice. In medium bowl, combine chicken, finely diced onion, mayonnaise, honey, chopped pecans and mustard. Season as desired with salt and freshly ground pepper. Cover and refrigerate while preparing Pate Choux puffs (recipe below).

Pate Choux
1 C. water
1/3 C. butter
1 C. all-purpose flour
4 - 5 eggs

Heat oven to 425�F. In pan over low heat, heat water and butter to simmer. When butter is melted, whip in flour, making sure there are no lumps. Cool slightly.

Whip in eggs, singly, until smooth, thick, texture is achieved. On baking sheet lined with parchment paper, pipe 1-ounce rosettes of Pate Choux about 2 inches apart.

Bake about 10 minutes, then reduce heat to 325�F. and bake another 5 - 7 minutes. To check doneness, touch lightly. Puff should be firm and spring back slightly.

Makes 24 puffs.

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