Recipe - Chicken Cream Filled Popovers (Lo Fat)

2 cup Water
18 ounce Skinned chicken breast halve
Lge carrot, scraped, cut or sliced up
Sm onion, cut or sliced up
Sm onion, chopped
1 One fourth cup Flour, divided
One fourth teaspoon Dried tarragon
1 Three fourths cup Skim milk, divided
One half cup Plain lowfat yogurt
One fourth cup Dry white wine (or chablis)
One half cup Frzn english peas, thawed
2 tablespoon Chopped pimento
One fourth teaspoon Salt
2 x Eggs

Combine water, chicken, carrot, and cut or sliced up 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 Three fourths cup. Coat a large nonstick skillet with cooking spray;
place over medhi heat until hot. Add chopped onion, and saute until
tender. Gradually add One fourth cup flour and tarragon, stirring well. Gradually
stir in Three fourths cup skim milk, yogurt, wine, and reserved Three fourths cup 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 6oz custard cups that have been coated with Pam. Place 4" apart
on a baking sheet. Bake at 400 deg F for 4550 minutes or till golden
brown. Break open each popover. Spoon One half cup chicken mixture over each
popover. Serve immediately. PER SERVING: 276 calories, 25.4 g protein, 3.9
g fat, 33.1 g carbohydrates, 133 g cholesterol, 2.2 mg iron, 236 mg sodium,
162 mg calcium.
Posted to recipeludigest by jeryder@juno.com (Judy E Ryder) on Feb 03,
1998