CURRIED CHICKEN AND RICE TARTLETS

Curried Chicken and Rice Tartlets image

These simple starters feature a yummy curried chicken filling that guests will love! -Taste of Home Test Kitchen

Provided by Taste of Home

Time 40m

Yield 2 dozen.

Number Of Ingredients 15

Ingredients

1/2 cup reduced-sodium chicken broth
1/4 cup uncooked long grain rice
3/4 cup cubed cooked chicken breast
1/2 cup frozen peas and carrots, thawed and drained
3 tablespoons reduced-fat mayonnaise
1 green onion, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon curry powder
1/8 teaspoon garlic powder
1/8 teaspoon ground turmeric
1/8 teaspoon ground coriander
8 sheets phyllo dough (14x9 in.)
Butter-flavored cooking spray
Minced chives, optional

Steps:

In a small saucepan, bring broth and rice to a boil. Reduce heat; cover and simmer until liquid is absorbed and rice is tender, 15-18 minutes., In a large bowl combine the rice, chicken, peas and carrots, mayonnaise, green onion and seasonings., Place one sheet of phyllo dough on a work surface; spritz with butter-flavored spray. Top with another sheet of phyllo; spritz with spray. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Cut into 12 squares. Repeat three times, making 48 squares., Stack two squares of layered phyllo in each of 24 muffin cups coated with cooking spray, rotating squares so corners do not overlap. Spoon 1 tablespoon rice mixture into each cup. Bake at 375° until golden brown, 8-10 minutes. Garnish with chives if desired. Serve warm.

Nutrition Facts : Calories 35 calories, Fat 1g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 96mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.