LIGHT CURRIED COCONUT CHICKEN

Ingredients
3 tablespoons plain low fat yogurt
1 tablespoon canned coconut milk
1/2 teaspoon curry power
Dash of salt and pepper
1/2 cup small diced chicken breast
1/3 cup cocnut milk
3 tablespoons small diced celery
1 tablespoon small diced roasted red bell pepper
2 teaspoons thinly sliced green onioins
15 Athens® Mini Fillo Shells (1 box)
2 tablespoons shredded, toasted coconut, for garnish

To make yogurt dressing, in a small bowl, combine yogurt, 1 tablespoon of coconut milk, curry powder, salt and pepper. Chill for 1 hour. In a small skillet, poach chicken in 1/3 cup of coconut milk for 10-15 minutes until tender. Chill for 1 hour. In a small bowl, combine chicken, celery, red pepper and onions. Toss lightly with yogurt dressing. Spoon 1 rounded teaspoon of filling into each Fillo Shell. Garnish with coconut. Serve immediately

Makes 15 Appetizers