Wonder® Bread Curried Chicken Salad

** 12 slices Wonder® Classic White Bread
** 1/2 cup light sour cream
** 2 tablespoons orange marmalade
** 3/4 teaspoon curry powder
** 1/2 teaspoon salt
** 1/4 teaspoon black pepper
** 1 medium rib celery, finely chopped
** 1 green onion, finely chopped
** 1/2 red bell pepper, finely diced
** 1 (9.75 ounce) can white chunk chicken breast, drained
** 3 tablespoons finely chopped roasted peanuts
** 12 red grapes, sliced in half

1. Preheat oven to 400 degrees F.
Wonder Bread Croustades:
--a) Cut crusts from Wonder Bread and flatten with a rolling pin until quite flat, about 1/8-inch thick. Cut circles from the bread with a 2 1/2-inch round cookie cutter. (You can cut 2 circles from each slice of bread.)
--b) Lightly brush mini-muffin pan with melted butter. Gently press each round of bread into a mini-muffin cup, forming it into a bowl shape. Repeat, making as many Croustades as specified in the recipe.

2. Bake about 9 to 10 minutes, or until golden brown.
Cool slightly, then remove the Croustades from the pan and allow them to cool completely on a wire rack.

3. Curried Chicken Salad: In a medium bowl combine the sour cream, marmalade, curry powder, salt and pepper. Add the celery, green onions, red pepper and chicken breast. Stir to combine; flaking the chicken into small pieces. Gently fold in peanuts.
Fill Croustades and top with a red grape half.


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