Tuesday, October 4, 2011
Curried Chicken in Phyllo Cups
This is my go to appetizer recipe. It can be used as a salad or sandwich filling. Put in phyllo cups or in phyllo pastry or puff pastry.
Since I usually roast a chicken once a week, I have left over chicken for this recipe. Buying a ready cooked chicken or roasting or poaching 2 chicken breasts will also provide enough chicken.
4 ounces cream cheese, softened
3 Tablespoon mayo
2 cups finely chopped cooked chicken
2 Tablespoons chutney
1-3 teaspoons curry powder
salt and freshly ground pepper, to taste
Beat the cream cheese and mayo until smooth. Stir in chicken, chutney, curry and season to taste.
The phyllo cups pictured, were store bought in the freezer section and thawed for 10 minutes before filling.
If using phyllo pastry, thaw and cut into thirds. Fold each third in half and using melted butter, butter between each sheet. Spoon a teaspoon of chicken mixture in the corner and fold over forming a triangle. Continue to fold flag style, fold end over and brush with butter. May be frozen at this point. Bake on parchment lined baking sheet at 375F. until golden, about 20 minutes or 30 minutes if frozen.