Chicken and Red Onion in Phyllo Cups
Attention, phyllo-phobics! Don’t be daunted by this recipe. Phyllo dough is a lot more forgiving than you might think. When serving these, you may want to provide small plates for your guests—they’re a little crumbly (but oh so melt-in-your-mouthy).
For the phyllo cups
1 package phyllo pastry sheets (17 x 12-inch sheets), thawed according to package directions
For the filling
3 to 6 cups chicken broth
Preheat oven to 350°F. Generously butter a 12-cup mini-muffin tin.
Prepare the cups
Cover the stack of phyllo sheets with a clean, damp kitchen towel to keep them from drying out. Put one phyllo sheet on a work surface and brush with melted butter. Cut the sheet in half lengthwise, then cut each half in half again lengthwise, which will result in four strips, each 3 inches wide.
Prepare the filling
In a large skillet, put enough broth (about 2 inches) to cover a single layer of chicken breast halves. Bring the liquid to a boil. Add the chicken breasts. Reduce to a simmer and poach the chicken, turning once halfway through, until no longer pink in the middle, 8 to 10 minutes.
The phyllo cups can be baked 3 days ahead, cooled completely, and stored tightly covered at room temperature. They can be frozen for a month. The filling can be made 1 day ahead and kept covered and refrigerated. Bring it to room temperature before filling the cups. Warm the filled cups in a 300°F oven for 6 to 8 minutes.