Lasagna noodles make great ‘bread’.
2 lbs. boneless, skinless chicken breast
1 pound lasagna noodles
1 cup mayonnaise
6 scallions, thinly sliced (include a little green)
1 tablespoon curry powder (Madras is a good brand)
Salt and pepper to taste
Place chicken in large saucepan, cover with water, bring to a boil, then simmer until cooked through, about 25 minutes.
Meanwhile, bring water to a boil in a large pot and cook lasagna noodles according to package directions. Rinse thoroughly in cold water and drain. Set aside.
Rinse cooked chicken in cold water to cool, then break into small pieces in a large bowl. Add mayonnaise, scallions, curry powder and salt & pepper. Mix well.
Cut lasagna noodles in half widthwise. Place about 1 tablespoon chicken mixture on each noodle piece and roll up. Refrigerate at least 1 hour before serving.
Makes about 40.