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Ingredients
- 1 cup diced cooked chicken
- 2 tablespoon chopped pecans
- 2 tablespoon diced peeled apple
- 1/4 cup mayonnaise
- 1/8 teaspoon salt
- Dash pepper
- 20 slices of bread
- 6 tablespoon butter, melted
- 2 tablespoon fresh parsley
Preparation
Step 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.
Preheat oven to 350. Cut each slice of bread with a round cookie cutter. brush both sides with butter. Press into ungreased mini muffin cups. Bake 11-13 minutes or until golden brown and crisp.
Cool 3 minutes before removing from pans cool completely. Spoon 1 tablespoonful chicken salad into each bread basket.
Cover and refrigerate up to 2 hours. Just before serving sprinkle with parsley.