Apple and Curry Chicken Salad
|Serving Per Recipe: 6|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 11g||17%|
|Saturated Fat 4g||20%|
|Total Carbs 42g||14%|
|Dietary Fiber 1g||4%|
|Vitamin A 10%|
|Vitamin C 4%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1 cup, leftoverPERDUE® OVEN STUFFER® Whole Chicken with Giblets
4 largeeggs, at room temperature
2 cupsmilk, at room temperature
1 orange, finely zested (about 2 teaspoons)
2 cupsall-purpose flour
1/3 cupleftover cranberry sauce
Preheat oven to 400°F. Whisk together the eggs, milk and orange zest in a large bowl until very frothy.
Whisk the flour and salt into the egg mixture until the batter is the consistency of heavy cream. It’s OK if some lumps remain.
Spray a 12-cup muffin tin with cooking spray. Divide the batter between the prepared muffin cups. Then divide the chicken (or turkey) between the cups. Top each popover with a teaspoon of cranberry sauce.
Bake for 30 minutes without opening the door until puffed and lightly browned. Cool slightly before serving.
Orange Cranberry Chicken PopoversAdd Your Comment