Crunchy Chicken Salad In Phyllo Cups

• 1/4 c. butter, melted and divided
• 5 sheets frozen phyllo pastry, thawed
• 1 c. finely diced, cooked chicken breasts
• 4 slices bacon, cooked and crumbled
• 1 hard-cooked egg, finely diced
• 1/3 c. slivered almonds, toasted
• 3 Tbsp. chives
• 1 Tbsp. lemon juice
• 1/3 c. mayonnaise
• 1 tsp. curry powder

1. Brush 2 miniature muffin pans with 1 tablespoon melted butter; set aside.
2. Place 1 sheet of phyllo on a damp towel (keep remaining phyllo covered).
3. Lightly brush phyllo with melted butter.
4. Layer remaining 4 sheets of phyllo on first sheet, brushing each sheet with melted butter.
5. Cut stack into 24 (2 1/2-inch) circles.
6. Place phyllo circles into prepared muffin cups.
7. Bake at 350u0b0 for 8 to 10 minutes or until lightly browned. Let cool completely in pans on a wire rack.
8. Remove from pans.

butter, phyllo pastry, chicken breasts, bacon, egg, slivered almonds, chives, lemon juice, mayonnaise, curry powder

Taken from www.cookbooks.com/Recipe-Details.aspx?id=715403 (may not work)