Chicken Pineapple Canapes
|Boneless chicken breasts||1 1⁄2 Pound|
|Finely chopped celery||1⁄3 Cup (5.33 tbs)|
|Finely chopped green pepper||1⁄3 Cup (5.33 tbs)|
|Finely chopped onion||3 Tablespoon|
|Cream cheese||8 Ounce (1 Package)|
|Canned crushed pineapple||8 1⁄4 Ounce, drained (1 Can)|
|Chopped cashews||1⁄3 Cup (5.33 tbs)|
|Snipped fresh parsley||1 Tablespoon|
|Lemon juice||1 1⁄2 Teaspoon|
|Wheat and white bread slice||15|
Place chicken breasts in 1 1/2-qt casserole; cover.
Microwave at High 8 to 10 minutes, or until chicken is no longer pink.
Discard skin and cooking liquid.
Chop into small pieces.
In medium bowl combine celery, green pepper, onion and butter.
Microwave at High 2 to 4 minutes, or until vegetables are tender-crisp.
Add cream cheese.
Microwave at High 20 to 30 seconds, or until cream cheese softens.
Stir in chicken, pineapple, cashews, parsley, lemon juice, salt and pepper.
Trim crusts from bread.
Spread filling on bread.
With knife or small cookie cutter, cut each slice of bread into four shapes.
Sprinkle with paprika, if desired.
Freeze on tray until firm.
Wrap, label and freeze no longer than 3 weeks.
To serve, unwrap 12; arrange in circle on large plate.
Microwave at 50% (Medium) 4 1/2 to 6 1/2 minutes, or until defrosted but still cold, rotating and rearranging canapes once.
Let stand 5 minutes.
Repeat, as desired.