Chicken In Filo Baskets (Low Fat) - cooking recipe

Ingredients

2 sheets phyllo pastry, cut into quarters
250 g chicken, cooked
4 teaspoons light butter
2 tablespoons flour
1 1/4 cups skim evaporated milk
4 -6 shallots, sliced
2 tablespoons lemon juice
salt & pepper
1/2 cup low-fat cheese, grated
1 pinch dried tarragon, to taste

Preparation

Layer each filo sheet diagonally in greased ramekins, spraying lightly between each sheet with olive oil spray - 4 quarters for each ramekin.
Give each ramekin a final quick spray then bake for 10 minutes at 200degC (400degF).
Melt butter for white sauce, stir in flour and cook stirring all the time until smooth.
Add milk slowly, stir until thickened then add shallots, pepper, salt, lemon juice and cooked chicken; heat through.
Spoon chicken mixture into filo baskets, sprinkle with cheese and serve with rice.