INGREDIENTS

1. 3cupscooked chicken breasts, diced(I poached 3 breast halves)
2. 1mediumonion, finely diced
3. 2stalkscelery, finely diced
4. 2tablespoonsparsley, chopped
5. 1/2cupsliced almonds
6. 1cup gratedlow-fat cheddar cheese
7. 1/2teaspoonground black pepper
8. 1cup finely crushedpotato chips, low fat Ruffles preferred
9. 1/4cuplight mayonnaise
10. 3/4cuplow-fat sour cream
11. 1tablespoonlemon juice
12. 12French rolls
13. 1tablespoonbutter, melted
14. 1/2teaspoonpaprika

DIRECTIONS

1. Heat oven to 350ºF.
2. Mix chicken, onion, celery, parsley,almonds, cheese, pepper, and crushed chips.
3. Blend mayo, sour cream and lemon juice; pour over chicken mixture and stir until mixed.
4. Cut slices out of the center of the rolls and carefuly remove some of the inside bread (cook’s snack)to make a “boat”.
5. Stuff rolls with the chicken mixture and place on a baking sheet. (suggest lining pan with foil for easier clean-up).
6. Drizzle with melted butter and top with more crushed chips if desired.Sprinkle with paprika.(you could also sprinkle with more cheese if you want).
7. Bake for 10-12 minutes until chicken is hot, cheese is melted and rolls are browned.
8. To top off your dining experience, serve atop a bed of Frito-Lay Funyuns.