Chicken Nut Bites

Heat butter in a large saucepan over medium heat, then add flour and stir constantly to create a roux, cooking for 1-2 minutes until lightly golden.

Gradually whisk in chicken broth, stirring continuously to avoid lumps, and cook until the mixture thickens into a sauce, about 3-4 minutes.

Add seasoned salt, worcestershire sauce, celery seed, paprika, and cayenne to the sauce, stirring well to combine all seasonings.

Fold in the diced poached chicken and chopped toasted almonds, mixing gently until evenly distributed throughout the sauce.

Remove the pan from heat and let the mixture cool until it can be handled safely, about 10 minutes.

Beat the eggs in a shallow bowl and prepare a work surface for shaping the chicken mixture into bite-sized balls about 1-2 inches in diameter.

Roll each chicken ball in the beaten eggs to coat thoroughly, then place on a parchment-lined baking sheet.

Preheat oven to 375°F (190°C) and bake the chicken nut bites for 12-15 minutes until golden brown and set.

Garnish with fresh parsley if desired and serve warm.