Place the chicken breasts in a large shallow pot. Cover them with the chicken stock, and add the carrot, half of the onion and bay leaves. Bring liquid to a gentle simmer, and cook for 15-20 minutes. Set chicken aside to cool, and strain the broth. Reserve broth.
Shred the chicken into very small pieces, and stir the Schwartz Blackened Cajun Seasoning, softened cream cheese and lime juice into the shredded chicken. Finely chop the second onion and the garlic. Sauté the onion and garlic in 2 tablespoons of butter until golden brown. Add the hot onions and garlic to the chicken mixture and stir until everything is well mixed.
Measure 500ml of chicken stock, bring to a boil in a saucepan, and gradually stir in the same amount of flour as you have stock. Stir vigorously and cook for 2-3 minutes. Mixture will become a stiff dough. Remove from heat and chill in the refrigerator for 1 hour.
To shape the coxinhas, take a piece of the dough about the size of a golf ball with floured hands. Roll it into a ball, then hollow out the middle for the filling. Press a golf ball sized piece of the chicken filling inside the ball of dough, and press the dough closed around the filling. Shape into an approximate drumstick shape, flouring hands as necessary. Stand the coxinhas on a baking sheet, so that the pointed end sticks upwards. Continue until you run out of dough or filling.
Whisk the eggs together in a bowl. Place the bread crumbs in a shallow pan (like a cake pan) and season with salt and pepper. Dip the coxinhas in the egg, then in the breadcrumbs to coat. Chill the breaded coxinhas for 1 hour. Fill a heavy-bottomed pot with enough oil to cover the coxinhas. Heat the oil to 180°C. Fry the coxinhas in batches until deep golden brown. Serve warm.
