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6 servings
Ingredients:
1 1/2 cups finely chopped, cooked chicken meat1/3 cup toasted and chopped almonds1 cup chicken broth1/2 cup vegetable oil2 teaspoons Worcestershire sauce1 tablespoon dried parsley1 teaspoon seasoning salt1 teaspoon celery seed1/8 teaspoon cayenne pepper1 cup all-purpose flour4 eggs
Instructions:
Combine chicken and almonds and set aside.Preheat oven to 450 degrees F (230 degrees C).In a large saucepan, combine the chicken broth, vegetable oil, Worcestershire sauce, parsley, seasoned salt, celery seed and cayenne pepper.Bring to a boil.Add flour all at once; stir mixture until a smooth ball forms.Remove from heat and let stand for 5 minutes.Add eggs, one at a time, beating well after each.Beat until smooth.Stir in chicken and almonds.Drop by heaping teaspoonfuls onto greased baking sheets.Bake in preheated oven for 12 to 14 minutes or until golden brown.Serve warm.
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