Chicken Salad In Baskets

• 1 cup diced cooked chicken
• 3 bacon strips, cooked and crumbled
• 1/3 cup chopped mushrooms
• 2 tablespoons chopped pecans
• 2 tablespoons diced peeled apple
• 1/4 cup mayonnaise
• 1/8 teaspoon salt
• Dash pepper
• 20 slices bread
• 6 tablespoons butter, melted
• 2 tablespoons minced fresh parsley

1. In a small bowl, combine the first five ingredients. Combine the mayonnaise, salt and pepper; add to chicken mixture and stir to coat. Cover and refrigerate until serving.
2. Cut each slice of bread with a 3-in. round cookie cutter; brush both sides with butter. Press into ungreased mini muffin cups. Bake at 350u0b0 for 11-13 minutes or until golden brown and crisp.
3. Cool for 3 minutes before removing from pans to wire racks to cool completely. Spoon 1 tablespoonful chicken salad into each bread basket. Cover and refrigerate for up to 2 hours. Just before serving, sprinkle with parsley.

chicken, bacon, mushrooms, pecans, apple, mayonnaise, salt, pepper, bread, butter, parsley

Taken from www.epicurious.com/recipes/member/views/chicken-salad-in-baskets-51468241 (may not work)