Recipe: Chicken Puffs with Honey Mustard Sauce (and Appetizer Chicken Puffs) (Bisquick)

CHICKEN PUFFS

"These golden puffs are the main-dish version of cream puffs. Tiny puffs make a great appetizer."

1 1/2 cups water
1/3 cup margarine or butter
1 1/2 cups Bisquick baking mix
1/2 tsp ground ginger
4 eggs
1 cup finely chopped cooked chicken
1 green onion, chopped
Honey-Mustard Sauce (recipe follows)

Grease cookie sheet.

Heat water and margarine to boiling in 2-quart saucepan. Stir in baking mix and ginger. Stir vigorously over low heat about 1 minute or until mixture pulls away from side of pan; remove from heat.

Beat in eggs, all at once; continue beating until smooth. Stir in chicken and onion. Drop by scant 1/4 cupfuls onto cookie sheet.

Bake 30 to 35 minutes or until golden brown.

Serve hot with Honey-Mustard Sauce.

HONEY-MUSTARD SAUCE

2/3 cup sour cream
2 tbsp milk
1 tbsp honey
1 tbsp Dijon-style mustard
Mix all ingredients in small bowl until smooth.

Makes about 16 chicken puffs.

VARIATION:

APPETIZER CHICKEN PUFFS
Makes about 4 1/2 dozen appetizers

Prepare Chicken Puffs as directed above - except drop dough by teaspoonfuls onto cookie sheet. Bake 25 minutes or until golden brown. Serve with Honey-Mustard Sauce.

Source: Recipe booklet: Bisquick - Cooking for Today's Lifestyles, General Mills Inc., not dated