Lemon Chicken Puffs

A new original recipe. Great finger food for parties. Leftovers for snacks or as a dinner with a side of rice pilaf and a salad.
Makes approx. 15 puffs
Ingredients

Puffs
2 shallots diced very fine
1 3oz package cream cheese
6 peeled cloves of garlic
7-8 boneless, skinless chicken breast tenders
1 Lemon
Tarragon
1 Can of large Croissants
Lemon Pepper
Whipping cream
Place chicken and garlic cloves in dry frying pan, Keep garlic seperated from chicken.

While chicken is cooking mix
Beat together cream cheese and shallots
Grate zest from lemon and add to mix
Sqeeze juice of lemon into mix after grating
Mix in 1/8 Cup Whipping cream
After garlic has softened place in bowl
Beat every thing together on high speed until garlic falls apart

Once chicken has cooked mostly through beat it with the spatula until it is broken into small cooked pieces, spinkle liberally with lemon pepper and let it finish cooking.

When chicken is completely cooked pour into the cream cheese mix and beat together until it forms a spread. If you want chunkier don't beat as long

Open package of croissants and take dough from package. Seperate the croissants and cut dough into 2-3inch squares with pizza cutter
Take the spiked ends that are left over and form squares. Press squares with fingers or palms or hand to make bigger before filling

Spoon spead into center of squares and fold ends together tightly to prevent the mix from leaking out. You will end up with puffs full of chicken on the bottom and squeezed together tops of dough. Kind of like crab rangoons. Place on a cookie sheet

Turn oven to 350 and place cookie sheet of puffs into freezer while preheating oven. Once oven has heated to temperature place cookie sheet in oven and cook until brown and puffy.

I made a sweet lemon sauce to go ove rthe top but this is entirely optional.

Sweet sauce

2 Tablespoons butter
1 Tablespoon butter
1 cup Whipping cream
Milk for thinning
2 tables spoons raw sugar
lemon juice
1/8 cup white wine (Optional)

Use pan that chicken was cooked in (no need to clean it first)
Melt butter in pan add flour and cook until bubbly blending contantly with whisk. Add sugar

Remove from heat and add 1 cup whipping cream blend well making sure mixture is smooth. Return to low heat and cook until thickened. Add lemon juice and white wine to taste if desired. If mix becomes too thick thin with milk or more cream. Cook until bubbly and smooth.

Drizzle sauce over puffs right before serving.

Variation
Use Dill instead of tarragon
Or maybe even mint
Be creative and have fun

This recipe is for use by all but is copyrighted 2006. Printed use is only with permission. But feel free to link to this page.

Enjoy