Adapted from Cocktail Food
6 wonton wrappers, cut into quarters
1/2 pound boneless, skinless chicken breasts
2 tablespoons Major Grey's chutney
3 tablespoons plain yogurt
1 1/2 tablespoons peanut butter, plain or crunchy
1 1/2 teaspoons fresh lime juice
1/4 plus 1/2 teaspoon green curry paste
2 tablespoons green onions, chopped or sliced for garnish
Preheat oven to 325º.
Brush wontons lightly with oil. Mold wrappers into miniature muffin tins to form cups. Bake 5-7 minutes or till lightly browned. Cool a few minutes then remove to wire rack to cool completely.
Poach chicken breasts in salted water...cook till liquid comes to a boil, then turn off heat, put lid on pan and allow to sit until chicken is cooked thoroughly...about 20-30 minutes. Remove from liquid, cool and pat dry. Sprinkle with kosher salt, then finely chop and set aside.
In a medium bowl, combine chutney, yogurt, peanut butter, lime juice and curry paste. Stir till well mixed. Add chicken and mix till combined. Refrigerate to chill.
To serve, put a very generous teaspoon of chicken salad into each wonton cup Garnish with green onions.