2
(5-oz.) cans cooked white chicken breast, drained
2
tablespoons finely chopped red onion
2
tablespoons dried currants
1/4
cup mayonnaise
2
teaspoons mild Asian curry paste
4
teaspoons chopped fresh parsley
24
tiny parsley leaves, if desired
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Steps
1
Heat oven to 350°F. Spray 24 miniature muffin cups with nonstick cooking spray. In medium bowl, combine all nest ingredients; mix well. Divide mixture evenly into sprayed muffin cups. With back of spoon or fingers, press in bottom and up sides of cups.
2
Bake at 350°F. for 10 minutes or until crisp. Cool 3 minutes or until slightly cooled. Remove nests from muffin cups.
3
Meanwhile, in medium bowl, combine all filling ingredients except parsley leaves; mix well.
4
Spoon filling into baked nests. Top each with parsley leaf.
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Mild Asian curry paste is flavored with curry powder and clarified butter. The paste has a wonderful complex flavor not present in curry powder. Look for curry paste in the Asian-foods section of the grocery store.
Chopped raisins can be used in place of the currants.
A few dashes each of curry powder and chili powder can be used in place of the Asia curry paste. The flavor will not be as rich.
Prepare the nests and the filling one day ahead. Cover the nests and store them at room temperature. Cover and refrigerate the filling. When ready to serve, refresh the nests before filling them. Place the nests on a cookie sheet and bake them at 350°F. for 5 minutes. Fill and serve them immediately.
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Nutrition Facts
Serving Size:1 Appetizer
Calories
60
Calories from Fat
35
Total Fat
4g
6%
Saturated Fat
1g
5%
Cholesterol
15mg
5%
Sodium
60mg
3%
Total Carbohydrate
3g
1%
Dietary Fiber
0g
0%
Sugars
0g
Protein
4g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
6%
6%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Very Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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