3Tablespoonschiveschopped, for garnish (or green onion)
Preheat oven to 325°F.
Cut stack of wonton wrappers into 4 squares. Brush one side of the squares with oil. Using a mini muffin tin, press one square into the bottom of each mini muffin well to form a “cup.” Bake 5-7 minutes, until lightly browned. Remove from muffin tin and cool (on paper towel or cooling rack).
Bake chicken breasts on a parchment-lined baking tray for about 50-60 minutes, until chicken reaches 165°F and is just cooked, or poach chicken in a frying pan with a little water (until just cooked.) Cool chicken and dice chicken into small pieces.
In a medium bowl, mix together yogurt, chutney, peanut butter, lime juice, curry paste, and curry powder. Add chicken and mix through.
Add about 1 teaspoon of filling to each cup. Garnish with chives.
*Nutrition is calculated without oil.We usually make about 36 wrappers cut into 4 squares. Store leftover chicken mixture in a sealed container. Store baked wrapper cups wrapped in paper towel in a zip top bag.