Chicken & Chanterelle Phyllo Cups - cooking recipe

Ingredients

2 cups chanterelle mushrooms, chopped
1/4 cup leek, sliced lengthwise & thinly sliced (white part only)
2 tablespoons butter
1/8 teaspoon salt
1/4 cup white wine
8 ounces mascarpone cheese
8 ounces cream cheese
1 teaspoon garlic powder
2 cups cooked chicken, shredded
2 tablespoons fresh cilantro, chopped
8 ounces phyllo dough
1/2 - 3/4 cup plain breadcrumbs

Preparation

Preheat oven to 350 degrees.
Saute mushrooms, leeks & salt in butter until softened.
Add white wine & simmer until liquid is absorbed.
In mixer bowl with wire whip attachment or by hand, combine mascarpone, cream cheese & garlic powder.
Stir in shredded chicken & cilantro.
Lay unrolled stack of phyllo sheets on flat surface, cover with large piece of saran wrap or parchment paper & then cover with damp kitchen towel.
Remove one phyllo sheet to a flat surface & spray lightly with non-stick cooking spray. Sprinkle with about 1 teaspoon bread crumbs. Remove second sheet, lay over the first sheet, spray & sprinkle with bread crumbs. Repeat til you have 5 sheets total. (Re-cover the rest of the sheets each time to keep from drying out, but make sure to not get them wet with the damp towel).
Using knife or pizza cutter, cut stack of layered sheets into 6 squares. Lay one stack of squares into a muffin cup, gently pushing down in the middle & around the sides. Repeat with remainder of squares.
Repeat steps 3 & 4 until all of the phyllo sheets have been used.
Fill each cup about 2/3 full with chicken & cheese mixture.
Fill cups the last third with mushroom & leek mixture.
Sprinkle the top of each cup with remaining breadcrumbs.
Bake uncovered at 350 degrees for 25-30 minutes.
Cool for 5 minutes before removing from muffin tin.