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Chicken Curry In Phyllo Baskets

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  Vegetable cooking spray 1
  Frozen phyllo pastry 5 , thawed (Commercial)
  Plain non fat yogurt 8 Ounce (1 Carton)
  Skinned smoked chicken breast 1 1⁄2 Cup (24 tbs), diced
  Minced sweet red pepper 1⁄2 Cup (8 tbs)
  Chopped pecans 2 Tablespoon, toasted
  Green onions 2 Tablespoon, minced
  Curry powder 1⁄8 Teaspoon
  Salt 1⁄8 Teaspoon

Place 1 sheet phyllo on a damp towel (keep remaining phyllo covered).
Lightly coat phyllo with cooking spray.
Layer remaining 4 sheets phyllo on first sheet, lightly coating each sheet with cooking Spray.
Cut phyllo stack into 28 rounds, using a 2 1/2-inch biscuit cutter; discard remaining phyllo.
Place a phyllo round into each of 28 miniature (1 3/4 -inch) muffin cups coated with cooking spray.
Press phyllo rounds against the bottom and up the sides of each cup.
Bake at 350° for 8 minutes or until golden; let cool completely in pans.
Transfer to a serving platter.
Use a yogurt cheesemaker or line a colander with 4 layers of cheesecloth, allowing cheesecloth to extend over edge of colander; place in a glass bowl.
Spoon yogurt into cheesemaker or colander; cover with plastic wrap.
Refrigerate at least 8 hours.
Spoon yogurt into a bowl; discard liquid.
Add chicken and remaining ingredients; stir well.
Cover and refrigerate up to 3 hours.
Just before serving, spoon chicken mixture evenly into phyllo cups.

Recipe Summary

Main Dish

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Chicken Curry In Phyllo Baskets Recipe