| Curried Chicken Croustades | Appetizers |
|
40 thin slices bread
-------------- CURRIED CHICKEN FILLING 2 tsp. soft margerine 1/2 med. onion,chopped 1/2 cup diced celery 1 tbsp. all-purpose flour |
1 1/2 tsp.+ curry powder
1/4 tsp salt 1/2 cup chicken stock 1 1/2 cups diced,cooked chicken 1/4 cup sour cream 1/4 cup low-fat yogurt |
CROUSTADES:Using a 2"cookie cutter,cut 40 rounds of bread. Roll them flat and press rounds into small muffin tins. Bake in300F oven for 20 min. or until toasted. Remove from oven and cool. The croustades can be made up to a week ahead or kept in freezer.
FILLING: In saucepan, melt margerine;over med. heat cook onion and celery,stirring, until onion is softened. Add flour, curry powder and salt;cook,stirring, for 1 to 2 minutes.
Whisk in chicken stock and bring to simmer while whisking. Reduce heat to low and simmer,stirring, for 2 min.. Remove from heat and stir in chicken, sour cream and yogurt. Taste and add more fried curry powder, if needed.
Fill croustades with curry mix and place on a baking sheet. Heat oven to 400F and bake for 15 min., or until hot. Makes 40 appetizers.