Ingredients
2
(1 3/4-oz.) cans shoestring potatoes, coarsely crushed
1
egg
1/4
teaspoon paprika
2
(5-oz.) cans cooked white chicken breast, drained
2
tablespoons finely chopped red onion
2
tablespoons dried currants
1/4
cup mayonnaise
2
teaspoons mild Asian curry paste
4
teaspoons chopped fresh parsley
24
tiny parsley leaves, if desired
Preparation
Heat oven to 350°F. Spray 24 miniature muffin cups with nonstick cooking spray. In medium bowl, combine all nest ingredients; mix well. Divide mixture evenly into sprayed muffin cups. With back of spoon or fingers, press in bottom and up sides of cups.
Bake at 350°F. for 10 minutes or until crisp. Cool 3 minutes or until slightly cooled. Remove nests from muffin cups.
Meanwhile, in medium bowl, combine all filling ingredients except parsley leaves; mix well.
Spoon filling into baked nests. Top each with parsley leaf.
