Chicken Pecan Bites With Blue Cheese Dip

  1. Melt the butter in the chicken broth in a medium saucepan over medium heat. Dump in the flour all at once and stir vigorously with a sturdy wooden spoon. The mixture will roll away from the sides of the pan and come together in a ball. Keep stirring until the mixture is relatively smooth. Remove from the heat and leave to cool slightly.
  2. Meanwhile, finely chop the cooked chicken breast. You want small pieces.
  3. When the flour mixture has cooled, add the eggs one at a time, beating well after each addition until smooth and completely combined. Stir in the chicken, pecans, parsley, Worcestershire, poultry seasoning and celery salt and stir until well combined.
  4. Line a rimmed baking sheet with parchment paper. Scoop the chicken bites onto the pan. I use a 2 Tablespoon cookie scoop for a nice hearty bite, which makes about 2 dozen. Feel free to scoop smaller bites if you'd prefer.
  5. You can preheat to oven to 400 degrees and cook the bites immediately for 20- 30 minutes until firm and golden, or freeze the tray of unbaked bites for a few hours until firm, then remove to a zip-top freezer bag. Bake from frozen, but you may need to increase the cooking time accordingly. Serve warm or at room temperature.
  6. Place the blue cheese, yogurt, and mayonnaise in a blender and blend until smooth. Add a little milk to thin it out to a dipping consistency as needed. Season generously with black pepper. Pour the dip in a bowl, cover and refrigerate until ready to use.
  7. The dip can be made up to 2 days ahead. You may want to thin it with a little milk before serving.
  8. Makes 1 1/4 cup

chicken, chicken, chicken broth, butter, allpurpose, eggs, pecans, parsley, wocestershire sauce, poultry seasoning, celery salt, blue cheese, yogurt, mayonnaise, milk, generous grindings

Taken from food52.com/recipes/15212-chicken-pecan-bites-with-blue-cheese-dip (may not work)

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