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: Preheat oven to 375 degrees
1: coat 12 muffin cups with butter or margerine
2: Beat together the eggs and milk in medium sized bowl
3: Add the flour and salt and beat with wisk until reasonably well blended
4: Fill each muffin cup 1/2 to 2/3 full
5: Bake 25 minutes for 2 eggs, 30 minutes for 3 eggs or 35 minutes if using 4 eggs
6: Remove popovers from pan immediately and prick each with a fork to let steam escape and help popover hold its shape
7: Posted to MM-Recipes Digest by "Corine or James Mindigo" <jfmind@cfanet
8: com> on Apr 11, 1998