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Chicken Puffs

21st.Century.Chef's picture
  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
  Salt 1⁄4 Teaspoon
  Dry mustard 1⁄4 Teaspoon
  Curry powder 1⁄4 Teaspoon
  Worcestershire sauce 1⁄4 Teaspoon
  Whole wheat bread slice 6
  Egg white 1
  Paprika 1 Teaspoon

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.
Serve immediately.

Recipe Summary

Difficulty Level: 
Cook Time: 
30 Minutes

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