Average Rating: 4.666666TOTAL TIME: Prep: 15 min. Bake: 15 min. + chilling
YIELD: 20 appetizers.Ingredients
- 1 cup diced cooked chicken
- 3 bacon strips, cooked and crumbled
- 1/3 cup chopped mushrooms
- 2 tablespoons chopped pecans
- 2 tablespoons diced peeled apple
- 1/4 cup mayonnaise
- 1/8 teaspoon salt
- Dash pepper
- 20 slices bread
- 6 tablespoons butter, melted
- 2 tablespoons minced fresh parsley
Instructions
- 1. In a small bowl, combine the first five ingredients. Combine the mayonnaise, salt and pepper; add to chicken mixture and stir to coat. Cover and refrigerate until serving.
- 2. Preheat oven to 350°. Cut each slice of bread with a 3-in. round cookie cutter; brush both sides with butter. Press into ungreased mini muffin cups. Bake 11-13 minutes or until golden brown and crisp.
- 3. Cool 3 minutes before removing from pans to wire racks to cool completely. Spoon 1 tablespoonful chicken salad into each bread basket. Cover and refrigerate up to 2 hours. Just before serving, sprinkle with parsley.
Nutrition Facts
1 each: 140 calories, 8g fat (3g saturated fat), 17mg cholesterol, 223mg sodium, 12g carbohydrate (2g sugars, 1g fiber), 5g protein.