Lemony Chicken Popover Puff Recipe
Pampered Chef Recipes


Lemony Chicken Popover Puff

Popover Puff
3 tablespoons butter or margarine, divided

1 cup milk

6 eggs

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 lemon

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 gently.

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 desired.

Source: Pampered Chef

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