Toasty Persian Chicken Balls

This is a great, small enough for the calorie-counter and hearty enough for the hungry bears. Ilike to keep a supply at the ready in the freezer. Unexpected company always marvels as how I whip them up so fast.

1 cup cooked chicken boned

1 teaspoons chopped parsley

2 teaspoon oat bran

2 teaspoons minced onion

1 tablspoon curry powder prepared mustard

1 egg, slightly beaten

2 teaspoons sesame seeds

In a chopping bowl or food processor. Chop the chicken fine. Add the parsley, oat bran, onion, and curry powder, and process to blend the ingredients.

Add only enough musytard to make a moist paste. Shape into small balls, the size of a hickory nut, roll in the egg and then in the sesame seeds. Freeze or refregeratior for 1 hour or longer. Toast in a 450 (fahrenheit degrees) oven for 10 to 15 minutes.

Yield: Approximately 36 toasties.

Each toasty provides: 10 cal, 1 g pro, hardly a trace of fat, 2 mg chol, 8 mg sodium.