Chicken And Almond Roulettes
|Canned boneless chicken||7 Ounce (1 can)|
|Chopped toasted almonds||1⁄4 Cup (4 tbs)|
|Chopped parsley/Celery||1 Tablespoon|
|Sour cream||4 Tablespoon (adjust quantity as needed)|
|Thin whole wheat bread slices||6|
|Thin white bread slices||6|
|Soft butter/Margarine||1 1⁄2 Tablespoon|
Chop meat and add almonds, pars ley, salt and sour cream to moisten.
Cut 4 small circles from each bread slice.
Remove 1/2-inch circle from the centre of the white rounds.
Butter whole-wheat rounds and spread with chicken mixture, using about 1 tablespoon for each.
Press a whitebread ring on top.
Garnish with a dot of red-currant or cranberry jelly.