This is so good. Would also taste good as a filler for crepes.
Curry chicken sliders (from RockRecipes blog)
4 large boneless, skinless chicken breasts, diced small
2 teaspoons curry powder
1 teaspoon sea salt
1/4 teaspoon freshly ground pepper (this is reduced from original recipe)
1/2 teaspoon chinese five spice powder
3/4 cup finely diced red pepper
3 tablespoons extra virgin olive oil
3 cloves finely minced garlic
Heat 3 tablespoons olive oil in a frying pan, and drop rounded tablespoons of the curry chicken mixture into the pan, forming the little patties into an oval shape about 2″ long. Fry for about 3 minutes on each side until fully cooked.
Cut thin slices of the baguette on a diagonal. Rub fresh garlic cloves onto the surface of the bread and lightly spread the bread with margarine before lightly toasting under the broiler or hot grill pan. Serve the curry chicken patties between slices of the toasted garlic baguette. Makes 4 servings.