easy choux pastry baked and filled with chicken mixture
1 cup water
1 cup flour
1 stick butter or margarine
pinch of salt
2-3 lbs chicken breast
1 lemon or lime
pinch black pepper
1 teaspoon hot sauce (preferable habanera sauce)
1 carrot grated
½ can cream of mushroom soup(optional)
No nutrition information available
Bring to boil water and butter
Add pinch salt and flour and mix with spoon. When mixture moves away from the sides it is ready.
Remove from heat and cool about 10 minutes
Place in mixer and add eggs and beat about 5 minutes. Fold with spoon until a soft to med ball forms.
Lightly grease cookie sheet and drop onto sheet with teaspoon. Bake at 350 degrees to golden brown
While baking, place chicken in bowl and add juice of a lime or lemon and add water to cover soak about 5 minutes. Drain water and season with black pepper, salt. Add more water to almost cover chicken and parboil on stovetop until cooked through. Cool and shred with hands or shredder. Add mayo, cream of mushroom soup, grated carrot and hot sauce and mix together. When pastry is cooled slice open and add chicken. Any leftover chicken can be used for sandwiches.