Prepare Mini Puffs. Mix remaining ingredients. Cut off tops of puffs with
sharp knife; remove any filaments of soft dough. Fill each puff with
rounded teaspoon chicken mixture; replace top. Refrigerate until serving
time. *Mini Puffs* Heat oven to 400ø. Heat water and margarine to rolling
boil in 3-quart saucepan. Stir in flour. Stir vigorously over low heat
until mixture forms a ball, about 1 minute; remove from heat. Beat in
eggs, all at once; continue beating until smooth and glossy. Drop dough by
slightly rounded teaspoonfuls onto ungreased cookie sheet. Bake until
puffed, golden brown and dry, about 25 minutes. Cool on wire rack.

Makes 4 servings.