Chicken cream filled popovers (lo fat)
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Chicken cream filled popovers (lo fat)
  Chicken    Popovers    Poultry    Creams  
Last updated 6/12/2012 1:13:44 AM. Recipe ID 42300. Report a problem with this recipe.
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      Title: Chicken cream filled popovers (lo fat)
 Categories: Main dish, Veggies, Poultry, Breads
      Yield: 6 Servings
 
      2 c  Water
     18 oz Skinned chicken breast halve
           Lge carrot, scraped, sliced
           Sm onion, sliced
           Sm onion, chopped
  1 1/4 c  Flour, divided
    1/4 ts Dried tarragon
  1 3/4 c  Skim milk, divided
    1/2 c  Plain low-fat yogurt
    1/4 c  Dry white wine (or chablis)
    1/2 c  Frzn english peas, thawed
      2 tb Chopped pimento
    1/4 ts Salt
      2 x  Eggs
 
  Combine water, chicken, carrot, and sliced onion in a large saucepan.
  Bring to a boil; cover, reduce heat, and simmer 30 minutes. Remove
  chicken from broth; cool. Bone chicken, and cut meat into 1" pieces.
  Set aside. Strain broth, saving 3/4 cup. Coat a large nonstick
  skillet with cooking spray; place over med-hi heat until hot. Add
  chopped onion, and saute until tender. Gradually add 1/4 cup flour
  and tarragon, stirring well. Gradually stir in 3/4 cup skim milk,
  yogurt, wine, and reserved 3/4 c chicken broth. Cook, stirring
  constantly, until mixture is thickened and bubbly. Stir in peas,
  pimento, and reserved chicken. Set aside, and keep warm. Combine
  remaining 1 cup flour and salt, stirring well. Add eggs and remaining
  1 cup skim milk; beat with a wire whisk until well blended. Spoon
  mixture evenly into six 6-oz custard cups that have been coated with
  Pam. Place 4" apart on a baking sheet. Bake at 400 deg F for 45-50
  minutes or till golden brown. Break open each popover. Spoon 1/2 cup
  chicken mixture over each popover. Serve immediately. PER SERVING:
  276 calories, 25.4 g protein, 3.9 g fat, 33.1 g carbohydrates, 133 g
  cholesterol, 2.2 mg iron, 236 mg sodium,
      162 mg calcium. 




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Recipe ID 42300 (Apr 03, 2005)

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