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Brazil Chicken Empanadas Recipe


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     Brazil Chicken Empanadas

Category   Appetizers
Sub Category   None

16 oz. boneless skinless chicken breasts
1 bay leaf
freshely ground black pepper
Water to cover chicken
1 Tbls. Butter
1 Tbls. flour
1 cup whipping cream
1 cup of shredded cheese
2 pie shells

Seaston chicken with salt and pepper. Place in a shallow saucepan over medium heat. Cover with water and add bay leaf. Bring to a boil and reduce heat to simmer for 15 minutes or until tender. Remove from heat and discard liquid. Cool chicken.
In a small saute pan, over medium heat, melt butter. Stir in flour and cook for 1 minute. Wisk in cream. Season with salt and pepper. Cook until the mixture thickens. About 4 minutes. Remover from heat and set aside.
Dice chicken into very small peices. Add the cream mixture and cheese. Mix until smooth.
Roll out pie shells and cut into as many round pieces as you can, about 3 inch diameter. Place about one tablespoon of chicken mixture into pie shell and fold over, crimp with fork. Fry in deep fryer until golden brown.

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