CHINESE CHICKEN TOASTS

1 1/2 lb skinless, boneless chicken breasts
1 cup coarsely chopped scallion (green onions)
2 eggs, well beaten
1/4 cup cornstarch
1 tsp oriental sesame oil
1/2 tsp salt
1 (8 oz) can water chestnuts, drained and chopped
16 slices firm white bread, crusts removed
vegetable oil for frying

Cut chicken into chunks and put in a food processor. Add scallion, eggs, cornstarch, sesame oil, and salt; puree to a paste.

Transfer to a bowl and stir in water chestnuts. Spread chicken paste over bread slices, cover, and refrigerate until ready to cook.

TO COOK:
In a large frying pan, heat 3/4 inch of oil over medium heat. Add bread, chicken side down, and fry until golden brown, 1 to 2 minutes. Drain on paper towels.

Cut into triangles and serve hot.

Makes 64
Source: 365 Ways to Cook Chicken by Cheryl Sedeker