Curried Chicken & Apple Tartlets

  • Prep time

    mins
  • Marinate time

    mins
  • Cooking Time

    mins
  • Serves

  • Makes

  • Brew time

    mins
  • Chill time

    mins
  • Wait time

    mins
  • Freeze time

    mins
  • Total time

    mins
  • Difficulty

  • Oven time

    mins
  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getContent, 1ms
  • REVIEWS, PRODUCT
  • bvseo-msg: SubjectId cannot be null or empty.;
  • 4 sheets phyllo dough, thawed
  • 1 Tbsp. (15 mL) Becel® Buttery Taste margarine*, melted
  • 3/4 cup (190 mL) finely chopped cooked chicken breast
  • 1/4 cup (60 mL) Hellmann’s® with Olive Oil ½ the Fat mayonnaise-type dressing
  • 1/4 cup (60 mL) finely chopped apple
  • 3/4 tsp. (3 mL) curry powder

Nutritional information

 

Amount per serving

Calories80
Calories from Fat40
Total Fat4g
Saturated Fat0g
Trans Fat0g
Cholesterol20mg
Sodium120mg
Total Carbs6g
Dietary Fiber0g
Sugars0g
Protein6g
Calcium0%
Iron4%
Vitamin C0%
Vitamin A0%
  • 1 Preheat oven to 375°F (190 C). Spray 12 cup mini muffin pan with no-stick spray.
  • 2 Place phyllo sheets on work surface and cover with plastic wrap and damp cloth. Brush 1 sheet phyllo with some of the melted Margarine; top with another sheet and brush with Margarine. Repeat 2 more times. Make 3 lengthwise cuts and 4 crosswise cuts to yield 12 rectangles. Gently press into prepared muffin pans to form cups.
  • 3 Bake 7 minutes or until golden brown. Remove to wire rack and cool completely. Meanwhile, combine remaining ingredients in medium bowl.Evenly fill cups with chicken mixture; serve.