1 package fillo or puff pastry
3 boneless skinless chicken breasts
1/4 C mango chutney
1/4 C plus 2 T greek yogurt
3 T crunchy peanut butter
1 T fresh lime juice
1 T curry paste
1 tsp curry powder
chives chopped
Preheat oven to 325 degrees. Place pastry on a cutting surface and brush with oil. Cut into three inch circles and line small muffin cups with them oiled side up. Bake until light brown about 5-7 minutes then cool and remove from the tin.
In a frying pan poach chicken in water with a little salt until just cooked. transfer to a paper towel to cool.
Dice chicken and set aside. In a medium bowl combine chutney, yogurt, peanut butter, lime juice, curry paste, and curry powder. Stir in chicken and check seasoning.
Place 1 tsp of filling into each cup and garnish with chives.
Makes 48
Recipe from L'Assiette de Paris