Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Phyllo dough thaw if
Frozen
2 Whole chicken breasts
Skinned and bonned
2 tb Butter
1 tb Minced onion
2 1/2 tb Flour
1 ts Curry powder to taste
1 c Light cream
1/2 ts Salt
1/2 c Chopped walnut
1/2 lb 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.

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