Chicken Puffs
This is a fun Indian recipe to try. Not too spicy and packed with wonderful flavor. This dish goes well with the mint chutney recipe.
Ingredients
Serving size: 1 puff
Change Servings:
Servings:
Ingredients
2
pastry puff sheets (frozen) 2 tablespoons
olive oil 6
chicken tenders (baked, diced) 1 cup
yellow onion (diced) 1
carrot (medium, diced) 1 cup
spinach (raw) 6
green beans (snap, fresh, diced) 5 slices
ginger root (peeled, sliced) 3 cloves
garlic 2 tablespoons
water 1 teaspoon
paprika 1⁄2 teaspoon
chili powder 1⁄8 teaspoon
black pepper 3 tablespoons
egg whiteDirections
Instructions
- Preheat oven to 350°F
- Add garlic cloves, water, and ginger slices to blender
- Blend into a smooth paste
- Add olive oil to skillet
- Turn on medium heat
- Add diced onions
- After about a minute, add the ginger-garlic paste to the onions
- Mix together
- Add the diced chicken
- Sprinkle the paprika, chili powder, and black pepper over the chicken and onions
- Continue cooking and stirring for another few minutes
- Mix in the diced carrots and green beans
- Cook until tender
- Lastly add the spinach and cook for about a minute
- Remove from heat
- Cut pastry puff sheets into 12 even pieces
- Add the chicken mixture to the center of one side of the pastry puff piece
- Fold over and press down around the edges to seal each puff
- Place puffs on cooking sheet
- Brush with egg whites
- Cook in preheated oven for 10 minutes or until golden brown
Notes
Notes
You can use 6 ounces firm tofu instead of chicken to make this a vegetarian dish.
Nutritional Analysis
Per serving
Calories: 253 kcal
Protein: 5 g
Carbohydrates: 19 g
Dietary Fiber: 1 g
Phosphorus: 50 mg
Potassium: 98 mg
Sodium: 165 mg
