Crispy Curried Chicken Salad Nests

• 2 (1 3/4 ounce) cans shoestring potatoes, coarsely crushed
• 1 egg
• 14 teaspoon paprika
• 2 (5 ounce) cans cooked chicken breasts, drained
• 2 tablespoons red onions, finely chopped
• 2 tablespoons dried currants
• 14 cup mayonnaise
• 2 teaspoons mild asian curry paste
• 4 teaspoons fresh parsley, chopped
• 24 tiny fresh parsley leaves

1. Heat oven to 350.
2. Spray 24 mini muffin cups with nonstick cooking spray.
3. In medium bowl, combine all nest ingredients; mix well.
4. Divide mixture evenly into sprayed muffin cups.
5. With back of spoon press in bottom and up sides of cups.
6. Bake at 350 for 10 minutes or until crisp.
7. Cool 3 minutes or until slightly cooked.
8. Remove nests from muffin cups.
9. Meanwhile, in medium bowl, combine all filling ingredients except parsley leaves; mix well.
10. Spoon filling into baked nests.
11. Top with parsley leaf.

shoestring potatoes, egg, paprika, chicken breasts, red onions, currants, mayonnaise, asian curry, fresh parsley, parsley

Taken from www.food.com/recipe/crispy-curried-chicken-salad-nests-297428 (may not work)