Curried Chicken Almond Rolls
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1 c. finely chopped cooked chicken
1 c. mayonnaise
3/4 c. shredded Monterey cheese
1/3 c. finely chopped almonds
1/4 c. finely chopped parsley
2 lrg. shallots
or 1 sm. onion chopped
2 tsp. curry powder
2 tsp. lemon juice
1/2 tsp. s & p
18 slices whole wheat (brown) sandwich bread
1/4 c. butter -- melted
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Combine first 8 ingredients, mix well. Cover and chill 30
min. Trim crusts from bread, flatten each piece with a rolling pin.
Spread about 2 Tbsp. of chicken mixture on each slice, roll up. Cut
each in half and secure with a toothpick. Place on baking sheet,
seam side down and brush with melted butter. Bake in 375 deg. oven
for 15 min. Serve now, or package in airtight freezer containers and freeze.
Do not thaw before reheating. To reheat, bake FROZEN rolls in a single
layer in 400 deg. oven for 10 min. until hot. Remove picks before
serving. Makes 36
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NOTES : These tantalizing rolls with a hint of curry are wonderfully
crunchy!
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