|1 pounds||Phyllo dough thaw if|
|2||Whole chicken breasts|
|Skinned and bonned|
|1 tablespoon||Minced onion|
|1 teaspoon||Curry powder to taste|
|1 cup||Light cream|
|½ cup||Chopped walnut|
|½ pounds||Melted butter/margarine|
Bake chicken breasts, wrapped in buttered aluminum foil at 375 degrees for 45 minutes. Remove from from oven, unwrap and cool. Cut meast into small cubes; set aside. Melt butter in medium saucepan; add onion and cook 1 minute. Add flour and curry powder and cook over low heat 2 minutes, stirring constantly, until mixture is thick and smooth. Season with salt.
Stir in chicken and walnuts. Remove from heat and let cool completely. To assemble; Place one sheet of phyllo on flat work surface. Cover remaining dough with damp towel and plastic wrap to prevent drying out. Brush with melted butter; top with two more sheets phyllo, buttering each. Cut sheet in half lengthwise; then cut each half crosswise into six equal parts.
Spoon a heaping ts of chicken filling onto the end of each of the strips and form a triangle by folding right-hand corner to opposite side, as you would a flag. Continue folding until strip is used. Repeat whole process until all filling is used. Place triangles on greased baking sheet and brush lightly with melted butter. Triangles may be wrapped and refrigerated up to two days or frozen at this point. Bake at 400 degrees until golden brown and puffed about 10 minutes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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