CURRIED CHICKEN BITES

Curried Chicken Bites image

Flattened white bread slices are brushed with melted butter and pressed into mini muffin cups to create the appetizer cups for this curried chicken salad.

Provided by My Food and Family

Categories Home

Time 45m

Yield 12 servings

Number Of Ingredients 9

Ingredients

6 slices white bread, crusts removed
2 Tbsp. butter, melted
2 cups chopped cooked chicken
2 Tbsp. BAKER'S ANGEL FLAKE Coconut, toasted
2 Tbsp. slivered almonds, toasted
3 Tbsp. KRAFT Real Mayo
1 tsp. GREY POUPON Savory Honey Mustard
1 Tbsp. curry powder
1 Tbsp. apricot jam

Steps:

Heat oven to 375ºF.
Use rolling pin to flatten bread to 1/8-inch thickness; brush with butter. Brush 24 mini muffin pan cups with any remaining butter. Cut each bread slice into 4 squares; press 1 square, buttered side up, onto bottom and up side of each muffin cup.
Bake 7 to 8 min. or until golden brown; cool completely.
Combine chicken, coconut and nuts in large bowl. Mix remaining ingredients until blended. Add to chicken mixture; mix lightly. Spoon into toast cups just before serving.

Nutrition Facts : Calories 130, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 115 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g