Makes 4 servings for chicken toast.Ingredients:
1/2 pound skinned and boned chicken breasts,cut into pieces
1/4 cup drained canned water chestnuts,sliced
1 medium carrot,cut into 1-inch pieces
1 egg white
2 tablespoons minced scallions(green onion)
2 teaspoon cornstarch
1/2 teaspoon granulated sugar
1/2 teaspoon ground ginger
1/8 teaspoon fround white pepper
5 slices thin white bread(1 ounce each)
2 tablespoons plus 2 teaspoons reduced-calorie margarine(rub),divided
kale and mache leaves and carrot curl for garnish
In work bowl of food processor combine all ingredients except bread,margarine,and garnish;process until very smooth.Cut each slice of bread into 4 triangles.Spread tops and sides of triangles with equal amounts of chicken mixture.
In 12-inch nonstick skillet melt half of the margarine.Place half of the triangles spread-side down in skillet.Cook 4 minutes until golden;turn and cook 2 minutes longer.Transfer to serving platter;set aside and keep warm.Repeat procedure with remaining margarine and triangles.Garnish chicken toast with kale,mache,and carrot curl.