Crunchy Chicken Salad in Phyllo Cups

Ingredients

• 0.3 cup butter divided melted
• 1 cup chicken breast diced cooked finely
• 4 slices bacon crumbled cooked
• 1 teaspoon curry powder 
• 3 tablespoons chives fresh minced
• 1  hard-cooked egg diced finely
• 1 tablespoon juice of lemon 
• 0.3 cup mayonnaise 
• 5 sheets commercial phyllo pastry frozen thawed
• 2 ounce pimientos diced drained
• 0.3 cup slivered almonds toasted

Equipment

• bowl
• oven
• wire rack
• muffin liners

Directions

1. Brush 2 miniature (1 3/4-inch) muffin pans with 1 tablespoon melted butter; set aside.
2. Place 1 sheet of phyllo on a damp towel (keep remaining phyllo covered). Lightly brush phyllo with melted butter.
3. Layer remaining 4 sheets phyllo on first sheet, brushing each sheet with melted butter.
4. Cut phyllo stack into 24 circles using a 2 1/2-inch biscuit cutter.
5. Place phyllo circles into prepared muffin cups, pressing phyllo against bottom and up sides of cups.
6. Bake at 350 for 8 to 10 minutes or until lightly browned.
7. Let cool completely in pans on a wire rack; remove from pans.
8. Combine chicken and next 5 ingredients in a medium bowl; stir well.
9. Combine mayonnaise, lemon juice, and curry powder; stir into chicken mixture. Cover and chill at least 2 hours.
10. When ready to serve, spoon chicken mixture evenly into phyllo cups.