Chicken toasts

Yield: 60 servings

Measure Ingredient
1½ pounds Chicken breasts, boneless
1 cup Scallion, coarsely chopped
2 \N Eggs, well beaten
¼ cup Cornstarch
1 teaspoon Oriental sesame oil
½ teaspoon Salt
8 ounces Water chestnuts, drained chopped
16 slices Firm white bread, crusts removed
\N \N Vegetable oil, for frying


1. Cut chicken into chunks and put in a food processor. Add scallion, eggs, cornstarch, sesame oil, and salt; puree to a paste. Transfer to a bowl and stir in water chestnuts.

2. Spread chicken paste over bread slices, cover, and refrigerate until ready to cook.

3. In a large frying pan, heat ¾ inch of oil over medium heat. Add bread, chicken side down, and fry until golden brown, 1 to 2 minutes. Drain on paper towels. Cut into triangles and serve hot.

From: 365 Ways to Cook Chicken

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