• 1serving

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB2, C, D, P
MineralsNatrium, Silicon, Calcium, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 pound phyllo dough thaw if

  3. frozen 2 whole chicken breasts

  4. skinned and bonned

  5. 2 tablespoons butter

  6. 1 tablespoon onion -- minced

  7. 2 1/2 tablespoons flour

  8. 1 teaspoon curry powder

  9. 1 cup light cream

  10. 1/2 teaspoon salt

  11. 1/2 cup chopped walnut

  12. 1/2 pound butter -- melted

Instructions Jump to Ingredients ↑

  1. To bake chicken breasts, wrapped in buttered aluminum foil at 375 degrees for 45 minutes.

  2. Remove from from oven, unwrap and cool. Cut into small cubes; set aside.

  3. Melt butter in medium saucepan; add onion and cook 1 minute.

  4. Add flour and curry powder and cook over low heat 2 minutes, stirring constantly, until mixture is thick and smooth.

  5. Season with salt. Stir in chicken and walnuts. Remove from heat and let cool completely.

  6. To assemble; Place one sheet of phyllo on flat work surface. Cover remaining dough with damp towel.

  7. Brush with melted butter; top with two more sheets phyllo, buttering each.

  8. Cut sheet in half lengthwise; then cut each half crosswise into six equal parts.

  9. Spoon a heaping teaspoon 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 olding until strip is used. Repeat until all filling is used.

  10. . Place triangles on greased baking sheet and brush lightly with melted butter.

  11. . Bake at 400 degrees until golden brown and puffed about 10 minutes.

  12. Notes: Triangles may be wrapped and refrigerated up to two days or frozen uncooked.


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