“New from the Kitchen”
Recipe of the Month – March 2016
Appetizers & Sorbets: Curried Chicken Almond Rolls
This months recipe was one of the biggest hits at a recent party. Not only is it tasty with a mild curry taste and crunch of almonds, but it is not complicated AND can be made ahead, frozen and then heated up just before serving.
1cup finely chopped cooked light and dark meat chicken (rotisserie chicken works great,
1 cup mayonnaise
3/4 cup shredded Monterey cheese
1/3 cup chopped almonds
1/4 cup chopped parsley
2 large shallots chopped
2 teaspoons curry powder
2 teaspoons fresh lemon juice
1/2 teaspoon salt and pepper
18 sliced honey wheat sandwich bread, crust removed
1/4 cup melted butter
Combine the first 8 ingredients and mix well. Flatten each slice of bread with a rolling pin. Spread one large tablespoon of chicken mixture on each slice of bread and roll up. Cut each roll in half and secure with a toothpick. Place on a baking sheet, seam side down and brush with melted butter. Bake at 375 degree oven for 15 minutes. Serve or freeze in airtight container. Reheat frozen rolls for 10 minutes in 400 degree oven.