Curried Chicken Turnovers

Assemble and freeze the turnovers up to two weeks before the party.

Yield: 28 servings (serving size: 1 turnover)

Ingredients

• 2 1/2  cups  chopped onion
• 1  tablespoon  chopped peeled ginger
• 3  garlic cloves, chopped
• 1  teaspoon  olive oil
• 1 1/2  teaspoons  curry powder
• 1 1/2  teaspoons  ground coriander
• 3/4  cup  water
• 1/2  cup  currants
• 2  tablespoons  sugar
• 1 1/4  teaspoons  salt
• 1 3/4  pounds  skinless, boneless chicken breast, chopped
• 1/2  cup  fat-free sour cream
• 35  sheets frozen phyllo dough, thawed and divided
• Cooking spray
• 3/4  cup  shredded coconut, divided

Preparation

Preheat oven to 400°.

Combine onion, ginger, and garlic in a food processor; process until finely chopped. Heat oil in a large nonstick skillet over medium-high heat. Add onion mixture; sauté 5 minutes or until lightly browned. Add curry and coriander; cook 1 minute, stirring constantly. Add water, currants, sugar, salt, and chicken; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Uncover; cook 20 minutes or until most of liquid evaporates. Remove from heat, and cool slightly. Stir in sour cream. Place the chicken mixture in food processor; pulse until finely chopped.

Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to prevent drying); lightly coat with cooking spray. Sprinkle with 1 teaspoon coconut. Repeat layers 4 times. Cut crosswise into 4 strips. Spoon about 2 tablespoons chicken mixture onto one end of each strip. Fold 1 corner of edge over mixture, forming a triangle; continue folding back and forth into a triangle to end of strip. Repeat procedure with remaining phyllo, cooking spray, chicken mixture, and coconut.

Place triangles on a large baking sheet coated with cooking spray; coat with cooking spray. Bake at 400° for 18 minutes or until golden brown.

Nutritional Information

Calories:

131 (21% from fat)

Fat:

3.1g (sat 1.6g,mono 1g,poly 0.3g)

Protein:

8.8g

Carbohydrate:

16.3g

Fiber:

1g

Cholesterol:

17mg

Iron:

1.1mg

Sodium:

252mg

Calcium:

16mg