12 wonton wrappers (3 x 3 1/2 inches), cut into quarters

Vegetable oil to brush on wontons, about 2 tablespoons

6 C. water

2 t. kosher salt, divided

1 lb. (about 3 medium) boneless, skinless chicken breasts, washed, patted dry

1/4 C. Major Grey's chutney

1/4 C. plus 2 T. plain yogurt

3 T. crunchy peanut butter

1 T. fresh lime juice

1 1/2 t. green curry paste

1/4 C. chopped green onions for garnish

Preheat the oven to 325�F.

Place the wonton wrappers on a work surface and brush lightly with the oil. Mold the wontons, oiled-side up, into the bottoms of miniature (1-inch) muffin tins. Bake until light brown, about 5 minutes. Remove from oven, let cool slightly and remove from the muffin tins. Cool on a wire rack. Place on a baking sheet and cover tightly with plastic wrap until ready to assemble.

In a medium saucepan, heat the water and 1 1/2 teaspoons kosher salt over medium heat. Just before the water comes to a boil, add the chicken and simmer until cooked through, about 12 minutes. Transfer the chicken to a paper towel-lined plate and pat dry. Cool the chicken slightly, then finely chop and season with the remaining 1/2 teaspoon kosher salt. In a medium bowl mix together the the chutney, yogurt, peanut butter, lime juice and curry paste. Add the chicken and mix well. Refrigerate until slightly chilled.

To assemble: Place 1 heaping teaspoon of the chicken mixture in each wonton cup and garnish with green onions. Serve at room temperature.

Makes 48 appetizers.

Cook's Note: The wonton cups can be baked up to 3 days in advance and stored in an airtight container. The chicken mixture can be made up to 1 day in advance. Let sit at room temperature for 30 minutes before serving. The wonton cups can be filled up to 1 hour in advance.