Title: Curried Chicken Triangles
Categories: Appetizers
Yield: 1 Servings

1/2 c (4-oz) diced chicken
Breast
2 tb Flour
1/2 ts Salt
1 1/2 ts Curry powder
2/3 c Evaporated milk
1/3 c Golden raisins
1/4 c Chopped fine green onion
1/4 c Toasted chopped almonds
12 Sheets thawed phyllo dough
1/2 c Melted butter
Chutney/hot mustard sauce

In a medium skillet, cook chicken in butter until no longer pink. Stir in
flour, salt and curry powder and cook 1 minute. Gradually add milk. Cook,
stirring constantly, until mixture comes to a boil and thickens. Remove
from heat. Stir in raisins, onions and almonds. To assembler traingles,
place 1 sheet of phyllo dough on a flat surface and brush lightly with
melted butter. Top this with 2 more sheets, buttering each sheet. Using a
rolling pizza cutter, cut phyllo sheets to form 18 x 4 inch strips. Keep
unused phyllo covered with a piece of waxed paper and damp towel to prevent
drying out. Spoon 1 Tb of filling onto short end of each strip. Fold one
corner of strip diagonally over filling so short edge meets the long edge,
forming a right triangle. Continue folding over at right triangles to end
of strip, forming a triangular shape package. Repeat process with remaining
strips. Brush top of each triangle with butter. Place on baking sheet. Bake
in preheated 375 degree oevn for 10-12 minutes, until golden brown. Serve
with chutney or hot mustard sauce.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini