Italian Glazed Chicken Puffs

I made these tasty treats for dinner tonight, a total flying by the seat of my pants and pulled out of my brain recipe. I didn't document the steps, but remember them fairly well, and the above picture is the ending result! Keep in mind I rarely use exact measurements unless I'm following an exact recipe, but I'll try my best here.

Italian Glazed "Teriyaki" Chicken Puffs

Things you'll need:

Sharp knife
Cutting board
Large stove top pan
Baking sheet
Spatula or fork
Whisk
Bowl

Ingredients:

A large can of refrigerated flaky biscuit dough (such as Pillsbury, but I used an offbrand.)
Two chicken breasts
A packet of dry Italian dressing seasoning
White wine
Worcestershire sauce
Flour
Pepper
A can of chick broth
Shredding cheese (I used mozzarella)
Olive oil
Sugar

Directions:

Preheat the oven to 350 degrees.

Take your chicken breasts and dice them into bit sized pieces and toss them in an olive oil coated stove top pan. Turn heat on medium high. Open Italian seasoning packet and lightly sprinkle some of the powder on top of the chicken pieces. Set the rest of the packet (at least half to 3/4 full) aside.

Take the Worchestershire toss and just throw some in the pan, enough that all the chicken pieces are sitting in it, but they aren't covered or submerged. Toss some flour, maybe two teaspoons full, in the pan and keep cooking chicken by turning and coating in the pan's mixture.

Once chicken is evenly cooked but still tender and not brown, take out of pan and set aside in a bowl.

You should have some remnants left over in your pan if you continually cooked at medium high heat, if there is some stuck on, don't worry that's even better! Take your white wine (about a cup) and pour in the pan, turning heat on high. Let the alcohol cook down as you use a fork or whisk to mix in the flour/spice/Worcestershire remnants together. If it was good and browned it will turn the wine a bit of a golden or brown color.

Continuing to stir/whisk, pour in some of the chicken broth, mixing well with the wine and letting bubble. Add  the rest of the seasoning packet and some flour (I think I used about two tablespoons, possibly more, this will thicken the sauce so use to your discretion) and continually stir, turning heat down to medium. As it cooks and thickens you can add more chicken broth, I think I used half of a can, 3/4 at most. While stirring and cooking, add a teaspoon or two of sugar, it adds a nice sweetness.

After sauce is cooked, thickened, and the alcohol is sufficiently cooked out, turn off heat. Grab the cooked chicken pieces and throw them in the pan, coating them all evenly with a rubber spatula or spoon. Grab a handful of your shredded cheese and throw that in there too, coated and stirring. Make sure your heat is off. Set aside.

Take your baking sheet and open your can of biscuits. Take each biscuit "slice" and flatten, stretching if you can. Flatten and make as wide as you can, not too thin however, or they will break once you add the filling you just cooked.

Once all biscuits are flattened, take your spatula and add some of your chicken and cheese filling and place in the center of each biscuit with enough room to grasp the edges and pinch together, in a bit of a biscuit pot.

Fill each biscuit.

(My can made 8 filled biscuits, and I had some filling left over. I imagine if you added an extra breast and another can the filling would stretch more, into 16 puffs. I find that three of the chicken puffs fill me, half of one fills my 15 month old, for an example of what your family may eat.)

Place the filled biscuit "puffs" evenly spaced on your baking sheet (I did not use tin foil and did not grease it) and place in the oven for 15-17 minutes, or until puffy and nicely browned.

And there you go! Italian chicken puffs that kinda taste like teriyaki chicken haha. I hope you enjoy!