Bring the stock to the boil, add the chicken breasts, reduce to a simmer and poach the chicken till firm and cooked, you can cut into them to check if needed. Remove from the stock and allow to cool.
Peel and finely dice the onion and garlic, fry this of in the olive oil.
Top and tail the spring onion and thinly slice.
Pick the parsley and finely slice
Measure out 375ml of the remaining stock, add this, the milk and butter back into the pan, bring to a simmer and add the flour and stir continuously until it thickens. The dough should start to come away from the sides of the pan and form a ball.Turn out onto a work surface and allow to cool enough to work with.
When the dough has cooled work it as a ball for around ten minutes to firm it up, it should become bouncy when pushed.
Pull of a small amount of dough, roughly the size of a ping pong ball, roll out into a disk, add a spoon of the mix and bring together into a ball, from the ball into a cone and set aside, repeat until all the mix is finished, chill them until ready to cook or for at least 15 minutes
Shred the chicken, combine with the cream cheese, onion, garlic, spring onion and season with salt and pepper
Crack and beat the eggs together with the milk, dip each coxinhas into the mix, then the breadcrumbs, repeat until they are all coated.
Heat the frying oil until it reaches 180* fry the cones until golden and serve.
«You can vary the filling by using left over roasted meats like pork or beef. »