Curried Chicken and Almond Rolls
1 cup finely chopped cooked chicken
1 cup mayonnaise
3/4 cup shredded Monterey Jack cheese
1/3 cup finely chopped almonds
1/4 cup chopped parsley
1 small onion-finely chopped
2 tsp curry powder
2 tsp lemon juice
1/2 tsp each salt and pepper
1 loaf whole wheat sandwich bread
1/4 cup butter-melted
sprigs of fresh dill (optional)
In large bowl, combine chicken, mayo, cheese, almonds, parsley, onion, curry, lemon juice, salt and pepper; blend well.
Cover and refrigerate for 30 minutes.
Trim crusts from bread and flatten slices with a rolling pin.
Spread about 2 tbsp of chicken mixture on each slice 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 in 375F oven for 15 minutes.
To freeze, let cool and freeze uncovered on the baking sheet, then transfer to an airtight container.
To reheat, bake frozen rolls on baking sheet at 400F for 10 minutes or until hot.
Remove toothpicks before serving.