|Skinless boneless cooked chicken||1⁄2 Cup (8 tbs), finely minced|
|Mayonnaise||1 1⁄2 Tablespoon|
|Dry bread crumbs||1 Tablespoon|
|Scallions||2 Teaspoon, minced|
|Dry mustard||1⁄4 Teaspoon|
|Curry powder||1⁄4 Teaspoon|
|Worcestershire sauce||1⁄4 Teaspoon|
|Whole wheat bread slice||6|
In a large bowl combine chicken, mayonnaise, crumbs, scallions, salt, mustard, curry powder and Worcestershire sauce; mix well.
Chill in refrigerator for several hours if desired.
Preheat oven to 250 degrees.
Cut each bread slice into 4 squares.
On a baking sheet arrange bread squares.
Bake for 30 minutes.
In a small mixer bowl beat egg white until soft peaks form.
Preheat oven to 500 degrees.
Fold egg white into chicken mixture gently.
Spoon onto toast squares.
Sprinkle with paprika.
Bake for 5 minutes.