1 : lb Phyllo dough thaw if
Frozen : Frozen
2 : Whole chicken breasts
Skinned : Skinned and bonned
2 : tb Butter
1 : tb Minced onion
2 : 1/ tb Flour
1 : ts Curry powder to taste
1 : c Light cream
1/2 : ts Salt
1/2 : c Chopped walnut
1/2 : lb Melted butter/margarine
1/2 : c (4-oz) diced chicken
Breast : Breast
2 : tb Flour
1/2 : ts Salt
1 : /2 ts Curry powder
2/3 : c Evaporated milk
1/3 : c Golden raisins
1/4 : c Chopped fine green onion
1/4 : c Toasted chopped almonds
12 : Sheets thawed phyllo dough
1/2 : c Melted butter
0: Crisp outsides and chewy centers, are often achieved by undercooking
1: In this recipe a small amount of corn syrup is substituted for some of the granualted sugar, for a chewy texture without being soft or undercooked
2: Store cookies in the refrigerator
3: Mix flour with soda and salt
4: Set aside
5: With an electric mixer, cream the butter until softened
6: Add sugar; cream until light and fluffy
7: Blend in the corn syrup, scraping down the bowl often
8: Blend in the lightly beaten eggs, and vanilla and almond extracts
9: If the mixture seems curlded or unhomogenous, add a bit of the flour mixture to bind it
10: Stir dry ingredients into creamed mixture, scraping down sides of bowl occasionally
11: Stir in chocolate pieces gently by hand
12: Chill batter 20 minutes
13: Line a baking sheet with parchment paper
14: Drop by rounded teaspoonfuls onto parchment-lined baking sheets
15: Flatten cookies very slightly
16: Bake at 350 degrees F
17: for 12 minutes, or until cookies are lightly golden brown
18: Cool 1 minute on pans, then remove to cooling rack
19: Store in the refrigerator to preserve flavors
20: Yield: 4 dozen
21: