Instructions: Canned chicken: drain and rinse and drain again.

Place bread in a blender of food processor. Process into crumbs and place on dry baking sheet in a warm oven until lightly toasted. Set aside.

In the food processor, partially chop the nuts; add the onion and partially chop. Add the drained chunks of chicken and pulse chop until finely flaked (mixture will be dry). Add the seasoning and two-thirds of the bread crumbs; pulse to combine. Remove to a mixing bowl.

Rinse and dry the food processors bowl. Use the machine to shred carrot

Fold some carrot into the chicken mixture. Add the egg and milk; stir to moisten. Add the rest of the crumbs, a little at a time, until the mixture is firm enough to hold together in patties. Chill the mixture for 30 minutes.

Spray a large nonstick skillet over medium heat. Shape the chicken mixture into 8 patties. Cook patties until golden brown on both sides (about 3 minutes, flip and 2 minutes). Serve hot.

TIP - McCormicks Key West Blends includes lemon, basil and thyme - perfect for this dish.

Description: "canned or cooked chicken breast and nuts"

Yield: 8 pieces

Serving Ideas : With salad greens and beans in a pita.

NOTES : SW PARTY MENU (09-Apr-02): Vegetable relish: Corn, Black Bean, Bell Peppers, Celery Salad (omit the pasta in recipe); baked corn chips; small vegetable enchilada (with soy cubes) topped with a mole (Amys brand).

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