These appetizers look impressive, but anyone can make them. Bake sliced bread in mini muffin pan cups and fill with chicken, cheese and apples. Take a bow.
What You Need
Original recipe yields 12 servings
6 slices white bread, crusts removed
2 Tbsp. butter, melted
1/4 cup KRAFT Real Mayo Mayonnaise
1 Tbsp. GREY POUPON Savory Honey Mustard
2 pkg. (6 oz. each) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips, chopped
1/4 cup chopped red apples
1/4 cup KRAFT Shredded Cheddar Cheese
2 Tbsp. chopped PLANTERS Walnuts, toasted
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Let's Make It
Heat oven to 375°F.
Use rolling pin to flatten each bread slice to 1/8-inch thickness; brush lightly with butter. Brush any remaining butter onto insides of 24 mini muffin pan cups. Cut each bread slice into 4 squares. Press each bread square, buttered side up, onto bottom and up side of each muffin cup. Bake 7 to 8 min. or until golden brown. Cool completely in pan.
Meanwhile, mix mayo and mustard in medium bowl until blended. Add chicken, apples and cheese and nuts; mix lightly.
Spoon chicken salad into toast cups just before serving.
Recipe can be partially prepared ahead of time. Prepare and bake bread cups as directed; cool completely. Meanwhile, prepare chicken mixture as directed, except do not add the apples or nuts. Store chicken salad in refrigerator, and toast cups at room temperature up to 2 days. Stir apples and nuts into chicken salad before spooning into toast cups just before serving.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 7g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.