Recipe - Chicken Salad Baked In Nests

4 Hard rolls
One half cup Lemon Mayonnaise; see recipe
1 One half teaspoon Curry powder
1 One half cup Diced cooked chicken;
Lightly packed
One half cup Diced tomato
One fourth cup Finely chopped green onion
2 sl American cheese; (1oz.
each)

Preheat oven to 350F degrees. Cut top off rolls and scoop out soft bread
from inside. Discard scoopedout portions. Mix Lemon Mayonnaise and curry
powder; add chicken, tomato, and onion and mix again. spoon mixture into
the nests (each nest will hold One half cup of the mixture). Place nests in a
shallow baking pan and cover with foil. Bake 20 minutes; remove foil and
put One half slice of American cheese on top of each; continue baking uncovered,
810 minutes, until cheese melts. NOTE: Students at Mundelein College
tested this recipe, and they judged it a prizewinner. Serving size: 1 nest.
Nutritional information per serving: Carbohydrates ~ 35g; Protein 20g;
Fat 8g; Calories 290; Fiber ~ 0.6g; Sodium 767mg; Cholesterol 85mg.
Exchanges per serving: 2 starch exchanges Plus 2 lean meat exchanges.

NOTE: Lowsodium diets: Omit salt from Lemon Mayonnaise. Use low sodium
cheese.

Source: The Art of Cooking for the Diabetic, by Mary Abbott Hess. Formatted
by: Nancy Filbert; November, 1995.

Lynn Thomas' notes: Made this 9897 and used the Baked Chicken Waldine
recipe for the chicken breasts which were minced . Be sure to take most of
the bread out of the shell so that it will be thin and crispy. Very
delicious sandwich!

Recipe by: The Art of Cooking for the Diabetic

Posted to TNT Prodigy's Recipe Exchange Newsletter by
WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on 9 Se, p 1997