Crispy Curried Chicken Salad Nests

Prep Time: 25 minutes

Nests
• 2 1.75 oz. cans Pik-Nik Original Shoestring Potatoes, coarsely crushed
• 1 egg
• ¼ teaspoon paprika

Filling
• 2 5 oz. cans cooked white chicken breast, drained
• 2 tablespoons finely chopped red onion
• 2 tablespoons dried currants
• ¼ cup mayonnaise
• 2 teaspoons mild Asian curry paste
• 4 teaspoons chopped fresh parsley
• 24 tiny parsley leaves, if desired

1. Heat oven to 350°F. Spray 24 miniature muffin cups with nonstick cooking spray. In medium bowl, combine all nest ingredients; mix well.
2. Divide mixture evenly into sprayed muffin cups. With back of spoon or fingers, press into bottom and up sides of cups.
3. Bake at 350°F for 10 minutes or until crisp. Cool 3 minutes or until slightly cooled. Remove nests from muffin cups.
4. Meanwhile, in medium bowl, combine all filling ingredients except parsley leaves; mix well.
5. Spoon filling into baked nests. Top each with a parsley leaf.

Yield: 24 appetizers

This recipe originally appeared in the Pillsbury Complete Book of Baking and is reprinted with permission of General Mills, Inc.