Curried Chicken Filling

Ingredients

• 1 1/2 cups chicken, finely chopped, cooked
• 1/2 cup almonds, chopped, blanced
• 1 teaspoon chutney
• 2 tablespoons fresh coconut, grated
• 3/4 cup curry sauce
• Curry Sauce:
• 1 tablespoon olive oil
• 1 tablespoon curry powder
• 2 tablespoons white wine
• 1/2 cup nonfat sour cream
• 1/4 cup egg substitute

Method

• Mix all but the sauce ingredients together. Put aside in the refrigerator.
• Sauce: Melt butter in skillet. Add curry powder and blend well. Add wine and sour cream/egg substittute mixture and stir briskly until mixture thickens. Remove from the fire and allow to cool.
• When the sauce is cool, mix it with the chicken, nuts, chutney and coconut and force the paste into the hollowed bread. Allow to set for 1-2 hours before serving. This can also be used in pita bread or on crackers.

Notes

• Description:
• "Used to stuff long thin French loaves. Slice lengthwise and stuff
• tightly with filling, allowing to set for approximately 1-2 hours
• before slicing."
• SERVINGS: 12
• SOURCE: James Beard