2 pk Flaky Biscuits With Butter;
-10 Ounce Each
3/4 c Sliced Almonds
3/4 lb Cooked Chicken
2/3 c Mayonnaise
2 ts Curry Powder
1/4 ts Salt
1/4 ts Freshly ground pepper
Preheat oven to 425. PLace biscuits on an ungreased baking sheet and bake
about 8 minutes, until golden brown. Meanwhile, roast almonds in a dry
frying pan over medium heat, stirring occasionally, until golden brown, 3
to 4 minutes. Transfer them to a small bowl and set aside. Cut chicken into
3/8″ dice. In medium bowl, blend together the mayonaise, curry powder, salt
and pepper. Add the chicken and mix well. Fold in the toasted almonds. When
the biscuits are done, remove them from oven. Split them in half and fill
each one with 1 rounded tbsp of the curried chicken.
Yields
20 Servings