Chicken in Filo Baskets (Low Fat)

This was adapted from a couple of recipes in cookbook, Symply Too Good to be True by Annette Syms. The refrigerated Filo is easier to use, I find the frozen very hard to handle. I always serve this with steamed rice.

• Ready In: 40 mins
• Serves: 2

Ingredients

• 2  sheets phyllo pastry, cut into quarters
• 250  g chicken, cooked
• 4  teaspoons light butter
• 2  tablespoons flour
• 1 1⁄4 cups skim evaporated milk
• 4 -6  shallots, sliced
• 2  tablespoons lemon juice
•  salt & pepper
• 1⁄2 cup  low-fat cheese, grated
• 1  pinch dried tarragon, to taste

Directions

1. Layer each filo sheet diagonally in greased ramekins, spraying lightly between each sheet with olive oil spray - 4 quarters for each ramekin.
2. Give each ramekin a final quick spray then bake for 10 minutes at 200degC (400degF).
3. Melt butter for white sauce, stir in flour and cook stirring all the time until smooth.
4. Add milk slowly, stir until thickened then add shallots, pepper, salt, lemon juice and cooked chicken; heat through.
5. Spoon chicken mixture into filo baskets, sprinkle with cheese and serve with rice.