Curry Chutney Chicken

When I was custom cooking for a range of clients, several of my recipes fell into the “top secret” category, and of course, those were the ones most requested. When women asked if they could have the recipe, I found it so hard to tell them “no.” But alas, now it’s time ...

Time to release the recipe for Curry Chutney Chicken! Although I once held it close in the “top secret” category, I’m now giving it away here today. Enjoy!

Ingredients

• 1 cup real mayo

• ½ cup plain Greek yogurt

• 1/3 cup apricot jam

• 1 Tbsp. curry powder

• 1 tsp. salt

• ¼ tsp. black pepper

• 6 green onions, use the white part only

• 1 small can water chestnuts, drained and chopped fine

• 5 cups chopped chicken breasts (I use a food processor)

• 4 boxes Athen’s mini-fillo shells

Instructions

1. Mix all ingredients, except shells, in the above order.

2. Bake empty shells for 5 minutes. Cool.

3. Fill each fillo shell with 1 tsp of the chicken mixture.

Recipe Notes

Fills about 60 fillo cups.

-Ally