"This was a finalist winner in a local cooking contest. Submitted by Bevely Gaillatin."
- Serving Size: 1 (149.4 g)
- Calories 202.9
- Total Fat - 9.3 g
- Saturated Fat - 1.8 g
- Cholesterol - 132 mg
- Sodium - 318.1 mg
- Total Carbohydrate - 15.5 g
- Dietary Fiber - 5.7 g
- Sugars - 3.1 g
- Protein - 17.2 g
- Calcium - 126.6 mg
- Iron - 3.4 mg
- Vitamin C - 27.7 mg
- Thiamin - 0.3 mg
Step by Step Method
Preheat oven to 400 degrees.
Combine the chicken and almonds and set aside.
In a large saucepan, combine the next seven ingredients and bring to a boil.
Add the flour all at once and stir until a smooth ball forms.
Remove from heat, let stand five minutes.
Add eggs one at a time, beating well after each, beat until smooth.
Stir in chicken and almonds and drop by heaping teaspoon full onto greased baking sheets.
Bake for 12-14 minutes or until golden brown.
Serve warm alone or with dipping sauce such as honey mustard.
No special items needed.