Pineapple Chicken Salad In Phyllo Cups

• Butter-flavored vegetable cooking spray
• 5 sheets commercial frozen phyllo pastry, thawed
• 1 (8-ounce) can pineapple tidbits in juice
• 1 1/4 cups finely diced cooked chicken breast (skinned before cooking and cooked without salt)
• 2 tablespoons diced water chestnuts
• 2 tablespoons minced fresh chives
• 1 tablespoon diced pimiento
• 1/3 cup reduced-calorie mayonnaise
• 1 1/2 teaspoons curry powder

1. Coat 2 miniature (1 3/4-inch) muffin pans with cooking spray; set aside.
2. Place 1 sheet of phyllo on a damp towel (keep remaining phyllo covered). Lightly coat phyllo with cooking spray. Layer remaining 4 sheets phyllo on first sheet, lightly coating each sheet with cooking spray. Cut phyllo stack into 24 circles using a 2 1/2-inch biscuit cutter. Place phyllo circles into prepared muffin cups, pressing phyllo against bottom and up sides of cups. Bake at 350u0b0 for 8 to 10 minutes or until lightly browned. Let cool completely in pans on a wire rack; remove from pans.
3. Drain pineapple, reserving 2 tablespoons juice. Combine pineapple and next 4 ingredients in a medium bowl; stir well. Combine mayonnaise, curry powder, and reserved pineapple juice; stir into chicken mixture. Cover and chill at least 2 hours.
4. When ready to serve, spoon chicken mixture evenly into phyllo cups.

butter, phyllo pastry, pineapple, chicken, water chestnuts, fresh chives, pimiento, mayonnaise, curry powder

Taken from www.myrecipes.com/recipe/pineapple-chicken-salad-phyllo-cups (may not work)