Chicken cream filled popovers (lo fat)

6 Servings

Ingredients

Quantity Ingredient
2 cups Water
18 ounces Skinned chicken breast halve
Lge carrot, scraped, sliced
Sm onion, sliced
Sm onion, chopped
1¼ cup Flour, divided
¼ teaspoon Dried tarragon
1¾ cup Skim milk, divided
½ cup Plain low-fat yogurt
¼ cup Dry white wine (or chablis)
½ cup Frzn english peas, thawed
2 tablespoons Chopped pimento
¼ teaspoon Salt
2 xes Eggs

Directions

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 ¾ 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 ¼ cup flour and tarragon, stirring well. Gradually stir in ¾ cup skim milk, yogurt, wine, and reserved ¾ 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 ½ cup chicken mixture over each popover. Serve immediately. PER SERVING: 276 calories, 25⅖ g protein, 3.9 g fat, 33⅒ g carbohydrates, 133 g cholesterol, 2⅕ mg iron, 236 mg sodium, 162 mg calcium.

Posted to recipelu-digest by jeryder@... (Judy E Ryder) on Feb 03, 1998

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