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Categories:Viewed: 43 - Published at: 4 years ago
Ingredients
- 6 slices white bread, crusts removed
- 2 Tbsp. butter, melted
- 2 cups chopped cooked chicken Whole Foods 1 lb For $3.99 thru 02/09
- 2 Tbsp. BAKER'S ANGEL FLAKE Coconut, toasted
- 2 Tbsp. PLANTERS Slivered Almonds, toasted
- 3 Tbsp. KRAFT Real Mayo Mayonnaise
- 1 tsp. GREY POUPON Savory Honey Mustard
- 1 Tbsp. curry powder
- 1 Tbsp. apricot jam
Method
- Heat oven to 375 degrees F.
- Use rolling pin to flatten bread to 1/8-inch thickness; brush with butter.
- Brush 24 mini muffin pan cups with any remaining butter.
- Cut each bread slice into 4 squares; press 1 square, buttered side up, onto bottom and up side of each muffin cup.
- Bake 7 to 8 min.
- or until golden brown; cool completely.
- Combine chicken, coconut and nuts in large bowl.
- Mix remaining ingredients until blended.
- Add to chicken mixture; mix lightly.
- Spoon into toast cups just before serving.
