Crispy Curried Chicken Salad Nests

Ingredients

NESTS

• 2 (1 3/4 ounce) cans shoestring potatoes, coarsely crushed
• 1 egg
• 1/4 teaspoon paprika

FILLING

• 2 (5 ounce) cans cooked chicken breasts, drained
• 2 tablespoons red onions, finely chopped
• 2 tablespoons dried currants
• 1/4 cup mayonnaise
• 2 teaspoons mild asian curry paste
• 4 teaspoons fresh parsley, chopped
• 24 tiny fresh parsley leaves

Directions

1. 1

   Heat oven to 350.

2. 2

   Spray 24 mini muffin cups with nonstick cooking spray.

3. 3

   In medium bowl, combine all nest ingredients; mix well.

4. 4

   Divide mixture evenly into sprayed muffin cups.

5. 5

   With back of spoon press in bottom and up sides of cups.

6. 6

   Bake at 350 for 10 minutes or until crisp.

7. 7

   Cool 3 minutes or until slightly cooked.

8. 8

   Remove nests from muffin cups.

9. 9

   Meanwhile, in medium bowl, combine all filling ingredients except parsley leaves; mix well.

10. 10

    Spoon filling into baked nests.

11. 11

    Top with parsley leaf.