Chicken Curry In Phyllo Baskets
|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|
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.