Healthy Chicken Popovers

Votes: 1

Time: 1 hour.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 390, total fat 18 G., saturated fats 8 G., proteins 31 G., carbohydrates 25 G., fiber 1 G., cholesterol 180 mg, sodium 760 mg, sugar 4 G.

Delicious popovers with chicken and vegetables in a velvety sauce will delight both adults and children. They are puffed, hollow buns that are stuffed with filling when served. You can make them with your children, who will love watching the popovers puff up through the oven door. Younger children can crack eggs, stir the dough, and shred the chicken with forks. Older children can be trusted to measure out the ingredients for the dough and filling.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Popovers

1 cup whole milk
3/4 cup premium flour
3 large eggs, lightly beaten
1 tsp vanilla extract
3 tablespoons unsalted butter, melted
1/4 tsp baking powder
Special equipment: 12-cup muffin pan

Filling

3 cups lightly salted chicken broth
1/3 cup premium flour
4 tbsp. l. grated parmesan
1 cup frozen green pea and carrot mixture
Half a grilled chicken, remove skin, chop dark and white meat into pieces (about 3 cups)
1/4 cup loosely chopped fresh parsley, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: grilled chicken, Parmesan cheese, peas, eggs, milk, premium flour

Cooking the dish according to the recipe:

Preheat oven to 200°C and generously spray a 12-cup muffin tin with cooking spray.
Popovers:

In a medium bowl, combine the milk, flour, eggs, vanilla extract, and 1/2 teaspoon salt. Drizzle with melted butter and stir; let the batter rest for 5 minutes. Add the baking powder, stir, and evenly distribute the batter among the popover cups (1/4 cup per cup). Bake the popovers until puffed and golden brown around the edges, 20-25 minutes, rotating the pan halfway through.

Filling:

While the popovers are baking, combine the broth and flour in a medium saucepan. Stir until the flour dissolves. Place the saucepan over medium heat and whisk constantly until the mixture comes to a boil; continue stirring until the sauce is thick enough to coat the back of a spoon, 4 to 5 minutes. Reduce the heat to low and stir in 2 tablespoons Parmesan, 1 teaspoon salt, and 1/4 teaspoon black pepper. Add the green peas and carrots, then the chicken; cover to keep the filling warm.
Assembly:

When the popovers are done, remove them from the pan, using a large spatula if necessary. Place 2 popovers on each plate and spread the chicken filling evenly over them. Sprinkle with finely chopped parsley and the remaining 2 tablespoons of grated Parmesan cheese.