Try this Phyllo Triangles Filled with Curried Walnut Chicken recipe, or contribute your own.

Still searching for what to cook ?

Name: Phyllo Triangles Filled with Curried Walnut Chicken
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1/2 c Walnuts chopped; 2 Chicken breasts; 1/2 lb Unsalted butter; melted (2; 1 c milk; 1 lb Phyllo pastry; 2 1/2 tb Flour; 1 ts Curry powder; 2 tb Butter; 1/2 ts Salt

Find the most delicious recipes here

INGREDIENTS

1/2 c Walnuts ; chopped
2 Chicken breasts
1/2 lb Unsalted butter; melted (2
1 c milk
1 lb Phyllo pastry
2 1/2 tb Flour
1 ts Curry powder
2 tb Butter
1/2 ts Salt

Servings

INSTRUCTIONS

Thaw the phyllo dough overnight in the fridge, if frozen. Bake the chicken breasts in buttered aluminum foil in a 375 degree oven for 45 minutes. Unwrap and cool. Remove skin and bones (unless you buy skinless/boneless like I do--cause Im a wimp), and cut meat into small pieces. Heat 2 tb. butter in small pan. Add flour and curry powder and cook over low heat 2 minutes. Add milk and whisk until thick. Season with salt, stir in walnuts and chicken. Cool completely. Now for the hard part--best done with a helper...but I did it on my own.. To assemble, melt and cool butter. Place 1 sheet of phyllo on flat surface and brush with butter. Top with 2 more sheets buttering each. Cut sheet in half lengthwise then cut each half crosswise into 6 equal parts. Spoon a teaspoon filling onto end of each strip and for a triangle by folding right hand corner to opposite side as you would a flag. Continue until every strip is used. Repeat until all filling is used. Make sure you cover the pastry when you arent used it--just a dish towel will work. Preheat oven to 400. Place triangles on buttered sheet. Brush with butter and bake until golden brown--about 10 minutes. You can vary the phyllo ingredients--spinach and cheese makes a good veggie alternative. You can keep this in the fridge, unbaked for 2 days, or you can bake them and then freeze them. I made mine the day before and left them in the fridge. Then I baked them right before the guests arrived. They make great leftovers too. Posted to FOODWINE Digest by Stephanie Rawlins on Sep 20, 1997

NOTES

Alert editor

Phyllo Triangles Filled with Curried Walnut Chicken

1/2 c Walnuts chopped
2 Chicken breasts
1/2 lb Unsalted butter; melted (2
1 c milk
1 lb Phyllo pastry
2 1/2 tb Flour
1 ts Curry powder
2 tb Butter
1/2 ts Salt

Thaw the phyllo dough overnight in the fridge, if frozen. Bake the chicken  breasts in buttered aluminum foil in a 375 degree oven for 45 minutes.  Unwrap and cool. Remove skin and bones (unless you buy skinless/boneless  like I do--cause Im a wimp), and cut meat into small pieces. Heat 2 tb.  butter in small pan. Add flour and curry powder and cook over low heat 2  minutes. Add milk and whisk until thick. Season with salt, stir in walnuts  and chicken. Cool completely. Now for the hard part--best done with a  helper...but I did it on my own..    To assemble, melt and cool butter. Place 1 sheet of phyllo on flat surface  and brush with butter. Top with 2 more sheets buttering each. Cut sheet in  half lengthwise then cut each half crosswise into 6 equal parts. Spoon a  teaspoon filling onto end of each strip and for a triangle by folding right  hand corner to opposite side as you would a flag. Continue until every  strip is used. Repeat until all filling is used. Make sure you cover the  pastry when you arent used it--just a dish towel will work. Preheat oven  to 400. Place triangles on buttered sheet. Brush with butter and bake until  golden brown--about 10 minutes.    You can vary the phyllo ingredients--spinach and cheese makes a good veggie  alternative. You can keep this in the fridge, unbaked for 2 days, or you  can bake them and then freeze them. I made mine the day before and left  them in the fridge. Then I baked them right before the guests arrived. They  make great leftovers too.    Posted to FOODWINE Digest  by Stephanie Rawlins <skrawlins@MINDSPRING.COM>  on Sep 20, 1997

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (2738g)
Recipe Makes: 1 Servings

Calories: 4127
Calories from Fat: 1017 (25%)

Amt Per Serving		% DV

	Total Fat 113.1g	151 %
	Saturated Fat 31.8g	159 %
	Monounsaturated Fat 31.4g
	Polyunsanturated Fat 38.1g
Cholesterol 1160.9mg		357 %
Sodium 3582.7mg		124 %
Potassium 5572.8mg		147 %
Total Carbohydrate 266.7g		78 %
	Dietary Fiber 14g	56 %
	Sugars, other 252.6g
Protein 481.7g		688 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 4127

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe