Creamy Chicken Popovers -

18 oz Skinned Chicken Breast halve

1 x Lge Carrot, scraped, sliced

1 x Sm Onion, sliced

1 x Sm Onion, chopped

1 1/4 c Flour, divided

1/4 ts Dried Tarragon

1 3/4 c Skim Milk, divided

1/2 c Plain low-fat Yogurt

1/4 c Dry white Wine (or Chablis)

1/2 c Frzn English Peas, thawed

2 tb Chopped Pimento

1/4 ts Salt

2 x Eggs

30 minutes. Remove chicken from broth; cool. Bone chicken, and cut meat into 1" pieces. Set aside. Strain broth, saving

3/4 cup. Coat a large nonstick skillet with cooking spray; place over med-hi heat until hot. Add chopped onion, and saute until tender. Gradually add

1/4 cup flour and tarragon, stirring well. Gradually stir in

3/4 cup skim milk, yogurt, wine, and reserved

3/4 c chicken broth. Cook, stirring constantly, until mixture is thickened and bubbly. Stir in peas, pimento, and reserved chicken. Set aside, and keep warm. Combine remaining

1 cup flour and salt, stirring well. Add eggs and remaining

1 cup skim milk; beat with a wire whisk until well blended. Spoon mixture evenly into six 6-oz custard cups that have been coated with Pam. Place

4" apart on a baking sheet. Bake at

400 deg F for 45-50 minutes or till golden brown. Break open each popover. Spoon

1/2 cup chicken mixture over each popover. Serve immediately. PER SERVING:

276 calories,

25.4 g protein,

3.9 g fat,

33.1 g carbohydrates,

133 g cholesterol,

2 1/5 mg iron,

236 mg sodium,

162 mg calcium.