Chicken Cordon Bleu Puffs

This is a twist on my mom's tried and true Sausage Cheese Balls. They're great to have on hand for the holidays or for movie night.  They are in no way vegan, vegetarian, gluten free or remotely good for you, but man they taste good.

Yield: 7 dozen puffs
Time: 90 minutes

Ingredients:
8 boneless, skinless chicken thighs
3 T dijon mustard
1/4 c. dry white wine
1 T dry mustard
1 T high quality dried tarragon
3 T minced shallot
1 lb grated high quality swiss cheese (I used half emmenthaller and half jarlesburg)
4-6 oz ham steak, chopped small (pencil eraser or smaller)
3 1/2 cups bisquick bake mix
Salt & Pepper

Method:

• Preheat oven to 375*.
• Lay out the chicken so the messed up part where the bone was is facing up.  Sprinkle with salt, pepper, dry mustard and taragon.  Fold over so all the yum is in the inside and arrange seam side down in a small baking tray.  Sprinkle top with a little more S&P, smear with 2 T of the dijon mustard and add wine to the pan.  Sprinkle in the shallot then cook until done, about 30 minutes.
• Remove the chicken and allow to cool.  Once cooled, chop the chicken to about the same size as the ham, include the gooey mustard and the shallots.
• Toss the meats with the bisquick.
• Met the cheese in the microwave until runny.  Carefully combine the cheese with the meat and bisquick...its not easy, but get it as mixed up as you can.
• Using about a tablespoon full, form into balls and place on cookie sheets.  Bake until just golden, about 16 minutes.  Or par-bake and freeze for later.  Always defrost before cooking.