Lunch: Chicken Salad in Baskets Recipe

Ingredients

1 cup diced cooked chicken
3 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
1/3 cup chopped mushrooms
2 tablespoons chopped pecans
2 tablespoons diced peeled apple
1/4 cup mayonnaise
1/8 teaspoon salt
Dash pepper
20 slices bread
6 tablespoons butter, melted
2 tablespoons minced fresh parsley

Instructions

In a small bowl, combine the first five ingredients. Combine the mayonnaise, salt and pepper; add to chicken mixture and stir to coat. Cover and refrigerate until serving.
Preheat oven to 350 °. Cut each slice of bread with a 3-in. round cookie cutter; brush both sides with butter. Press into ungreased mini muffin cups. Bake 11-13 minutes or until golden brown and crisp.
Cool 3 minutes before removing from pans to wire racks to cool completely. Spoon 1 tablespoonful chicken salad into each bread basket. Cover and refrigerate up to 2 hours. Just before serving, sprinkle with parsley.

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