Crunchy Chicken Salad In Phyllo Cups - cooking recipe

Ingredients

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

Preparation

Brush 2 miniature muffin pans with 1 tablespoon melted butter; set aside.
Place 1 sheet of phyllo on a damp towel (keep remaining phyllo covered).
Lightly brush phyllo with melted butter.
Layer remaining 4 sheets of phyllo on first sheet, brushing each sheet with melted butter.
Cut stack into 24 (2 1/2-inch) circles.
Place phyllo circles into prepared muffin cups.
Bake at 350\u00b0 for 8 to 10 minutes or until lightly browned. Let cool completely in pans on a wire rack.
Remove from pans.