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

Cooking Method:

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.