Lemony Chicken Popover Puff
3 tablespoons butter or margarine, divided
1 cup milk
1 cup all-purpose flour
1/2 teaspoon salt
Chicken & Vegetable Filling
2 medium carrots, peeled
1 cup sugar snap peas, cut in half diagonally
1/2 cup chopped onion
1 tablespoon butter or margarine
1 can (10 1/2 ounces) condensed cream of chicken soup
2 cups diced cooked chicken (12 ounces)
1 cup diced red bell pepper
1 1/2 teaspoons All-Purpose Dill Mix
1/2 cup (2 ounces) shredded cheddar cheese
1. Preheat oven to 450�F. For popover puff, place butter in small
microwave-cooker; microwave, covered, on HIGH 30 seconds or until melted.
Measure 1 tablespoon of the butter into bottom of a deep dish baker; brush over
bottom only. In a bowl, combine remaining butter, milk and eggs. In a bowl, stir
together flour and salt. Add flour mixture to egg mixture; whisk 1 minute or
until smooth. Pour batter into baker. Bake 20 minutes. Reduce oven temperature
to 350�F; continue baking 10-15 minutes or until puffed and golden brown.
2. Meanwhile, prepare chicken and vegetable filling. Using a crinkle cutter, cut
carrots in half lengthwise then crosswise into 1/4-inch slices to measure 1 cup.
Cut snap peas in half. Chop onion. Place carrots, snap peas, onion and butter in
microwave-cooker. Microwave, covered, on HIGH 2-3 minutes or until vegetables
are crisp-tender; set aside.
3. Juice lemon using a juicer to measure 2 tablespoons juice. Finely dice bell
pepper. In clean a bowl, combine lemon juice, bell pepper, soup, chicken and
dill mix; mix well. Microwave on HIGH 4-5 minutes or until hot, stirring once.
Grate cheese. Add cheese and half of the vegetable mixture into filling; mix
4. Remove puff from oven to cooling rack; let stand 3 minutes or until puff
begins to fall, forming a shell. If necessary, use a paring knife to cut around
sides of puff to loosen from baker.
5. Spoon filling into center of puff. Arrange remaining vegetable mixture around
edges of filling. Slice and serve.
Yield: 8 servings or 16 sample servings
Nutrients per serving: Calories 360, Total Fat 19 g, Saturated Fat 8 g,
Cholesterol 220 mg, Carbohydrate 22 g, Protein 23 g, Sodium 650 mg, Fiber 2 g
Cook's Tip: Dried dill weed can be substituted for the All-Purpose Dill Mix, if
Source: Pampered Chef